Make it. Eat it. Love it.
As I sit here and write this I should probably be packing for our trip tomorrow. We leave at 6am for a week in Istanbul, Turkey. Instead I am sitting outside watching my husband play with the dogs, savoring the last bit of passion fruit on my lips from the passion fruit soufflés I just made. I suppose I could have packed instead but how was I supposed to leave all these ripened passion fruits behind as I left for a week? They would surely go bad and that would be a waste. Luckily for me these fluffy, light soufflés made use of all but 2 of them and the last 2 will be perfect in yogurt for breakfast.
I always thought that the word ‘soufflé’ just sounded hard. The French really do have a way of making seemingly intimidating food. The first time I made a soufflé I was actually astounded at how easy it was. All it requires is a little bit of time and love. Oh and self control because no matter how badly you want to open that oven while it cooks, you just can’t or you will ruin all your hard work. I wasn’t sure if it was beginners luck or what but my chocolate soufflés came out just perfect. I decided to stop while I was ahead, I conquered the souffle. Why ruin that wonderful moment of happiness and success with another go at a soufflé only to have it deflate or over cook? However, I just could not resist this recipe I found in the cookbook my mom had sent me (if you follow this blog you will see I refer to it often as its the only cookbook I have with me in Israel!-The Recipe Scrapbook). Passion fruit soufflés. PERFECT.
I set out once again, determined to make a perfect soufflé. I melted butter together with a small amount of flour added the sugar slowly and mixed in that vibrant and beautiful passion fruit pulp. My egg whites had perfectly stiff peaks and I folded them ever so gently into the passion fruit mixture. I placed the mixture into the ramekins and placed them into the oven. I watched in anticipation as the they slowly rose and turned ever so golden on top. I rushed them out in time to snap a few photos for you before they started to deflate. Oh the sweet taste of success and passion fruit soufflés.
If you have never tried to make a soufflé because, like me you were just to afraid to mess up something so wonderful, take to mind what the eccentric and wonderful James Beard said; ” The only thing that will make a soufflé fall is when it knows you are afraid of it”. So set out, determined, unafraid. You too can make a perfect soufflé.
Ingredients (serves 2)
20 Grams Butter, Plus more for greasing
1 Tablespoon Flour
1/3 Cup Milk
1/4 Cup Sugar, Plus more for dusting ramekins
1/2 Cup Passion Fruit Pulp (about 3 1/2-4 passion fruits)
3 Egg Whites
Confectioners Sugar, for dusting
Preheat oven to 350F and put a baking sheet in oven to heat.
Lightly grease 2 ramekins with butter and dust lightly with sugar. Set aside.
In a small saucepan, melt butter over medium heat and add flour, stirring until foaming (about 1 minute)
Remove from heat and gradually add milk.
Return to heat and stir constantly until sauce thickens, about 3-5 minutes.
Reduce heat and simmer for 1 minute longer.
Transfer mixture to a medium size mixing bowl and stir in the sugar and passion fruit pulp.
With an electric mixer beat egg whites until stiff peaks form.
In batches, gently fold egg whites into passion fruit mixture until fully incorporated.
Spoon mixture into ramekins and place on the heated oven tray.
Bake for 20 minutes or until puffed up and tops are slightly golden and soufflé is wobbly.
Dust with confectioners sugar and serve immediately. A soufflé waits for no man!