Passionfruit Souffle - Chef Recipe by Clement Chauvin

Ingredients

500 g passionfruit pulp
30mL water
Juice of 1 lemon
80 g sugar
27.5 g cornflour
150 g egg white
300 g caster sugar
20 g soft butter
110 g caster sugar

Method

Souffle:


In a pot, bring water, lemon juice and sugar to boil.

Mix passionfruit and corn flour, pass through chinois.

Add passionfruit mix to lemon syrup.

Bring to boil, whisking consistently till thickened.

Refresh in cool room.

Meringue:

Whip room temperature egg white in a kitchen aid on medium speed.

Once, it starts to fluff up begin to gradually add sugar.

Once all sugar is incorporated, turn up the speed to fast.

To finish, add souffle base, spoon by spoon to taste (only add as much, till pale yellow and passion fruit flavour is to your liking).

Molds:

With a pastry brush, generously cover the mould with soft butter making streak lines going upward of the mold. Dust with caster sugar.

Fill the mold with meringue mixture. With the tip of your finger, clean the edge of the mold to allow souffle to rise up straight.

To bake:

Preheat a 180 Celsius fan-forced oven.

Cook 3 minutes, then turn 180, and cook another 3 minutes.

The souffle should rise 4 cm to 5 cm out of the mould and be lightly golden on the top.

Recipe provided by Montrachet