Passion Fruit Soufflé
Some time ago, I read a recipe in NY Times Magazine for a passion fruit soufflé. Needless to say, keeping things like old magazines around this house is a real challenge. I lost it. So, I searched online for another recipe.
The basic idea is: whip your egg whites, make a thick sugar syrup by boiling 1 cup sugar with 2 Tbsp. of water, and a vanilla bean. Then, you drizzle this warm syrup into the egg whites. Then, at last, you add the passion fruit purée.
It must have been a bad day for the messy chef. I made the syrup too thick. Instead of a nice thick liquid to make an Italian-style meringue with the eggs, I got hard strings of sugar. It all tasted good, but… it wasn’t very correct.
The passion fruit was hard to incorporate. It was very liquidy. Yet, despite my mistakes in trying to make this dish, the taste was phenomenal! No wonder it has been a rising star in the world of dessert soufflées. Both tart, exotic (with vanilla), and sweet. I should like to try again, as I have more purée of passion fruit left. You can find it in latin markets.
- 1/2 cup passion fruit purée
- 1/2 cup sugar
- 3 egg whites
- one-half split vanilla bean, scraped
- 1 Tbsp. water (or more, if you boil it for too long)
- butter, sugar, for preparing ramikins