Guava soufflé with catupiry sauce

Patricia Scarpin 1

"A famous recipe by a famous Brazilian chef, Carla Pernambuco."


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  1. For the sauce: cook the milk and the catupiry in a double boiler – or use a heatproof bowl over simmering water - and beat well with a whisk until you have a smooth even sauce. Set aside to cool.
  2. Preheat the oven to 160ºC/320ºF.
  3. For the souffle: beat the egg whites until soft peaks form – add the salt. Continue beating until stiff peaks form. Gradually add the guava marmalade to the egg whites and mix well with a whisk.Spoon the mixture into the ramekins and place on a baking tray. Bake for 10 minutes or until puffed – increase the oven temperature in the end of the cooking process to make the soufflés golden. Do not open the oven while cooking. Serve immediately with the cool sauce.
  4. *You can use guava paste instead of marmalade – that’s what I used.
  5. Chop the paste in small pieces, add a little water and cook over low heat, stirring constantly with a whisk, until creamy and silky. Set aside to cool before using it.
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