Pineapple, Passion fruits Soufflés

Pineapple, Passion fruits Soufflés

catherine.drew 17

"I took this recipe from a cook book my sister Stéphanie gave me for my birthday. It’s from a Three-star French Chef Eric Frechon. At first I thought, I’ll never be able to make any of these recipes. So I tried with my 16-year-old daughter Alizée an easy one to start with: Soufflé. It turned out very nice. We were very proud of ourselves."
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Ingredients

42 m servings
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Original recipe yields 4 servings

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Directions

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  1. Preheat the oven to 425°F (220°C).
  2. Brush the insides of 4 ramekins (8 for me) with melted butter. Set aside.
  3. In a medium saucepan mix the cornstarch, pineapple juice and the Passion fruits pulp (seeds if you like them).
  4. Bring to a boil.
  5. Remove from heat, pour the Rum, stir and transfer to a large bowl, let it cool.
  6. In a medium metal bowl, beat the egg whites, salt and few drops of lemon with an electric mixer, then add the sugar, and continue mixing until stiff.
  7. Gently fold the egg whites in the warm (not hot) fruits mixture until well mixed and homogeneous.
  8. Transfer to the ramekins and smooth down.
  9. Bake for 8 min (12 min for me) until puffed and golden brown.
  10. Remove from the oven.
  11. Sprinkle the Soufflés with confectioners' sugar and enjoy your meal!

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