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Passionfruit Soufflés

10/6/2012

 

Passionfruit Soufflés

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Passionfruit soufflé, one of the simple pleasures of life
It's mid winter and the June (Queen's Birthday) long weekend here in Australia. Peter and I have enjoyed a very restful Sunday, after a busy day of food shopping and generally rushing around for a good part of yesterday. A mid morning visit to the farmer's markets was followed by a trip to the supermarket and then to fuel the car. We arrived home and started to unpack the shopping, only to discover we had left a bag of groceries behind! Gah. Back to the supermarket and it was almost mid afternoon by the time we managed to catch our breath!

Once upon a time, I spent all day Saturday cleaning the house and doing the washing; and most of Sunday folding the washing and doing the ironing. As I get older, I am really starting to enjoy the simple pleasures in life. Sunshine streaming in through the French doors on a winter's afternoon. Foraging for home grown produce in our kitchen garden. Eating my favourite fresh fruit when it is in season. Indulging in dedicated pyjama days. Curling up on the lounge together to read. Weekends spent just cooking, eating and relaxing. Deliciousness and a celebration of life!
I wish I could share with you the aromas that fill my kitchen this afternoon. There is a piece of corned beef cooking gently on the stove and I have sliced open several fresh passionfruit for tonight's dessert. I adore eating passionfruit fresh from the hand, but also love to cook with them.
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I adore eating passionfruit fresh from the hand, but also love to cook with them
Passionfruit soufflés are easy to prepare, but just take a little patience and practice. According to cookery writer and expert teacher, Shirley O. Corriher, in CookWise, 'A soufflé is an intensely flavoured base lightened with beaten egg whites and baked to puff to glorious heights ... the ideal soufflé is light and airy, yet still moist and creamy. This airy creaminess is created by perfectly cooked proteins just loosely joined, but it can be lost with overcooking'. 

Bear this in mind. And, as always, use the freshest ingredients you can buy and have the ingredients and utensils ready before you start cooking.

PASSIONFRUIT SOUFFLES*
50g unsalted butter, for greasing
4 egg whites (free range eggs)
8 passionfruit
100g vanilla infused caster sugar
pure icing sugar, to dust

Separate the eggs and save the yolks for omelettes tomorrow. Preheat the oven to 160 degrees C. Gently melt the butter. Prepare four (or six) little soufflé dishes (or ramekins. 150-250ml capacity) by brushing them thoroughly with melted butter. Refrigerate the dishes until the butter has become firm, then brush on more melted butter, ensuring the inside of each dish is well coated. Refrigerate the ramekins once more.

Meanwhile, slice the passionfruit in half and strain the seeds and pulp through a sieve. Save the juice and mix with 50g of the caster sugar. Discard the seeds (or, if you are like me, eat them, I can't stand waste!).

Next, take the caster sugar and half fill one of the prepared ramekins with caster sugar and swirl it around, ensuring that the inside and bottom of the ramekin are coated with sugar. Sprinkle the remaining sugar into the next ramekin and continue with the rest of the ramekins.

Now, beat the egg whites just until soft peaks form and gently sprinkle over the rest of the caster sugar, beating through. Fold the passionfruit juice into the egg whites.  

Spoon the mixture into the prepared ramekins, dividing it evenly between the dishes. Sprinkle with sifted icing sugar and then run the handle of a teaspoon around the inside of the ramekin to create a hollow. This will help the soufflé to rise. Pop the soufflés onto a baking tray and fill with enough hot water to come up to the halfway mark on the ramekins. Bake for about 20 minutes until the soufflés have 'risen to [those] glorious heights'. Serve immediately.

* My recipe is adapted from Le Cordon Blue Desserts.

The process in pictures...

Baked and risen to 'glorious heights'...

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Simple, elegant and delicious, passionfruit soufflé

Now, tell me, what are the simple pleasures you enjoy in life and have your priorities shifted over the years?

And please don't get the impression that I no longer clean my home. Of course, I do. I keep an immaculate household. But it's no longer a priority. And I no longer stuff cherry tomatoes either! These days, I figure life is too short!
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9/6/2012 11:43:20 pm

I used to spend all of my time cleaning and washing and ironing as well. Not any more!. There is no time with work and blogging and cooking. Everything is wrinkled now I am afraid! I love your passionfruit soufflé and I thank you for entering my competition . Good Luck you may be a winner...... who knows?

Lizzy
9/6/2012 11:46:52 pm

Hi Tania. Love your work and I love to hear that you are a kindred spirit in terms of your priorities. Thank you for your kind words, thank you for visiting. Best of luck with your wonderful competition xox

SallyBR link
10/6/2012 02:42:43 am

Passion fruit is my husband's favorite delicacy, he had it the first time with me in my home country (Brazil), and whenever I find the fresh fruit, I get some for him. NOt very easy to find where we live, but I do have a bag of passionfruit pulp in the freezer... your soufflee would be perfect to surprise him!

lovely photos, great post!

Lizzy
10/6/2012 12:57:44 pm

Hi Sally! Yes, freezing the pulp is a great idea, when you have the opportunity to buy plenty! We can also buy passionfruit pulp in cans here in Australia, but I think it is sweetened. I always keep a can or two in my larder. Thank you for stopping by. I do hope your husband enjoys the soufflé!

Maureen @ Orgasmic Chef link
10/6/2012 12:26:52 pm

Let me bow down before you - these look fantastic. Someone gave me some cuttings of passionfruit and they turned out to be the really thick skinned yellow ones. I had a million of them and ended up with a teaspoon of pulp. (slight exagerration) My neighbour on the other side has them like yours and got 5 times the pulp that I did.

I really want to make a soufflé that looks as good as these photos. I don't think I have. :)

Lizzy
10/6/2012 12:59:46 pm

Hello lovely Maureen. Oh, how I wish I had grown these passionfruit! But I didn't. We have no room for a vine, though I have always longed for one. LOL to your story about the yellow passionfruit and the teaspoon of pulp. How disappointing. I hope you will try to make soufflé again. It's not difficult. And I used my mother's (now vintage) rotary beater to whisk the whites!

Jane @ Shady Baker
10/6/2012 01:43:51 pm

I love your wise words as much as I love the look of this beautiful souffle Lizzy! The process in pictures looks great too. I am so fussy...I tend to drive myself mad keeping the house in order but I am working hard on 'stressing less' about it...especially on the weekends.

Lizzy
10/6/2012 03:38:11 pm

Hello Jane, I am fussy too and I am a little sad when I think back to being cross at my kids for 'making a mess' in the house when they were little. In the scheme of things it really didn't matter, you know. I met someone later in life whose house was like something out of a magazine. That person was quite horrid about the slightest thing being out of place in their home. It made me realise how ridiculous it is to be quite so pedantic about it. Life is short, too short to stress about the little stuff. Thanks for visiting! How is your caravan, lovely?

InTolerant Chef
10/6/2012 05:35:35 pm

Lovely, lovely, lovely! I adore passion fruit with it's tangy sweetness.

Lizzy
10/6/2012 07:34:30 pm

Thank you, thank you, thank you! I do too!

Mandy - The Complete Cook Book link
10/6/2012 08:05:04 pm

Gorgeous!
:-) Mandy

Lizzy
10/6/2012 09:15:35 pm

Well, thank you so much! ; )

cityhippyfarmgirl link
10/6/2012 08:05:41 pm

Love passionfruit. Love the tartness and the sweet, and it always smells divine.
I still haven't tried to make a souffle before... might be time to give it a crack!

Lizzy
10/6/2012 09:16:12 pm

Hello there, oh, if you love passionfruit, then you must try this. And try my other passionfruit recipes via the link above too! : )

Barbara link
10/6/2012 09:24:06 pm

I adore passion fruit. This souffle looks so simple but so delightful Lizzy.

Lizzy
10/6/2012 09:43:42 pm

Me too Barbara! It is delicious indeed. Thanks for stopping by, my friend.

Laura (Tutti Dolci) link
11/6/2012 05:25:36 pm

Gorgeous souffles, Lizzy! They look perfectly puffed and golden!

Lizzy
11/6/2012 09:50:01 pm

Aw, thank you Laura!

The Food Sage link
12/6/2012 12:02:04 am

Again, stunning photography Lizzy. The cut passionfruit in the first shot is a winner. A great sounding recipe, too. I was at Orange Grove market last Saturday and could smell a fresh passionfruit that had been cut in half by a stall holder, two stalls away. Amazing. I've never ever cooked with passionfruit but love the flesh poured over yoghurt and granola for breakfast.

Lizzy
12/6/2012 12:43:20 am

Why, thank you Rachel. Such kind comments ; ) I love cooking with passionfruit. Check out the link in the Passionfruit listing on my sidebar, there are numerous passionfruit recipes. I just love them! I can imagine the smell at the OGM, such a lovely market. Ooooh, what a great idea about the yoghurt and granola. Yummy! I am enjoying passionfruit for my afternoon tea at work, beats the chokky craving!

Lorraine @ Not Quite Nigella link
12/6/2012 12:28:51 am

That looks wonderful Lizzy and you got a nice rise! And wouldn't it be great if we could have smellavision on our blogs? :)

Lizzy
12/6/2012 12:40:49 am

Thank you Lorraine... and with a vintage rotary whisk, I might add! Ah, yes, wouldn't it be lovely if we could share cooking and food aromas. Imagine how we could inspire our readers!

Erin@TheFoodMentalist link
12/6/2012 12:43:04 am

I love dedicated Pj days too! Love the look of your souffle :)

Lizzy
12/6/2012 12:45:39 am

Ah, Erin. A woman after my own heart. Good to hear. You know, I really think there should be more of them! Definitely. If I could turn back the time clock, I think I would have allowed more of them for my son and daughter when they were little. Life is such a rush and all too short. Pyjama days are precious!

Jennifer link
12/6/2012 07:25:46 pm

Wonderful souffles Lizzy! They look perfect!

Lizzy
13/6/2012 08:20:59 pm

Jennifer, thank you!! They tasted amazing!

Sous Chef link
13/6/2012 08:53:20 am

I think as we get older our priorities do change, I'm now of the opinion that a little dust won't hurt....cos I can't see it anymore and if we want to eat lunch at 3pm that's entirely up to us! Your souffle looks wonderful as do your photographs *envy*

Lizzy
13/6/2012 08:21:43 pm

Aha, good thinking. LOL, I am with you... you can even have breakfast for dinner, eh? Why not. Thank you for your kind words ; )

Claire @ Claire K Creations link
13/6/2012 06:21:49 pm

That sounds like a wonderful way to spend a Sunday.

Just yesterday I discovered another neighbourhood passionfruit vine about 50m from my front door. I might just have to help myself to one (or 8!).

Lizzy
13/6/2012 08:22:05 pm

Awesome, Claire! Got to love that forbidden fruit. ; )

Sara @ Bellly Rumbles link
13/6/2012 06:34:19 pm

I adore passionfruit, I could just sit there, cut them in half, scoop and eat. Your souffles look so light and would taste amazing.

Lizzy
13/6/2012 08:22:28 pm

A girl after my own heart, Sara. I can eat six at a time. How delicious!

cakewhiz link
15/6/2012 08:05:18 am

the only soufflé i ever made was a pineapple one and it was a disaster. so, thank god you shared your detailed instructions coz i am dying to make this :D

rosy apple
15/6/2012 10:43:37 pm

It was the long weekend in the eastern states on the 10th. In WA we had ours the weekend earlier.


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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