Passion Fruit Souffle
Dessert Recipe

Passion Fruit Souffle
Dessert Recipe

• 1 cup milk
• 3 eggs, yolks
• 1/2 cup granulated sugar
• 1/4 cup flour
  
  Souffle:
• 1/3 cup passion fruit, puree
  zest of one orange
• 5 eggs, whites
• 3 tablespoon granulated sugar
  
  Chocolate Sauce:
• 1 cup heavy cream
• 4 ounce bittersweet dark Valrhona chocolate, finely, choppedd

Time: 1 hour
Serves: 4

• Preheat oven to 425 degrees.
• Bring milk just to a boil. In a steel bowl, whisk egg yolks with sugar for about two minutes.
• Whisk in flour, strain milk and add to egg yolk mixture, whisking constantly until mixture is smooth.
• Transfer mixture to a saucepan and cook over medium heat while constantly whisking. Continue until it will coat the back of a spoon and softens slightly,about 2 to 3 minutes.
• Remove pan from heat and strain pastry cream through a fine mesh strainer to remove any lumps. Allow cream to cool slightly until lukewarm.
  
  Souffle:
   
• Whisk passion fruit puree and orange zest into pastry cream.
• In a mixer, whisk egg whites while gradually adding granulated sugar, until whites make stiff peaks.
• Fold 1/4 of meringue into pastry cream. Gently fold in remaining meringue.
• Spoon souffle mixture into buttered and sugared ramekins, run thumb around the edge of the ramekin to ensure souffle rises evenly.
• Bake in a Bain Marie in the oven for 12 to 15 minutes and golden brown on top.
• Carefully remove souffles from oven, place individually on plate and dust with icing sugar. Serve with chocolate sauce.
  
  Chocolate Sauce:
   
• In a small heavy pot, bring cream just to a boil. Remove from heat.
• Place chocolate pieces in a stainless steel bowl.
• Pour heavy cream over chocolate, whisking until smooth.
• Refrigerate until ready to use..

• Cooking time 30 minutes.
• Allow to cool a little before serving.

• Serve with Whipped Cream.
• Great for cleaning ones palette.

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