Mango & ricotta soufflé with passion fruit sauce

Mango & ricotta soufflé with passion fruit sauce

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(1 ratings)

Ready in 1hr 15 mins

More effort

Easily halved
A light steamed pudding served with a tangy tropical sauce

Nutrition and extra info

Nutrition: per serving

  • kcal246
  • fat11g
  • saturates5g
  • carbs30g
  • sugars15g
  • fibre1g
  • protein8g
  • salt0.14g
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Ingredients

  • 3 passion fruit
  • 500ml bottle freshly squeezed orange juice
  • softened butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g caster sugar, plus 1 tsp for coating
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250g tub ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 100g fromage frais
  • 1 tbsp cornflour, plus 1 tsp for the sauce
  • 2 free-range egg yolk
  • 1 large, ripe mango, flesh cut into 1cm pieces
  • 3 egg white
  • 1 tbsp Orange Curaçao or Cointreau
  • icing sugar, for dusting

Method

  1. Halve the passion fruit and scoop out the pulp into a saucepan. Add the orange juice and boil until reduced by half. Strain into a jug, to give about 250ml, rubbing through with a spoon. Discard the pips. Cool.

  2. Heat oven to 180C/fan 160C/gas 6. Butter the sides and base of 8 x 150ml ramekin dishes evenly, then coat with 1 tbsp of sugar.

  3. In a large bowl, whisk together half of the caster sugar, the orange zest, ricotta, fromage frais, 1 tbsp cornflour and the egg yolks. Fold in the mango flesh and 6 tbsp of the reduced juice.

  4. Whisk the egg whites until soft peaks form, then whisk in the remaining sugar. Fold this into the ricotta mix and spoon into the prepared dishes, levelling the top. Set the dishes in a large, deep roasting tin and pour round boiling water to come halfway up the dishes. Cover the whole roasting tin with foil and seal the edges loosely. Bake for 50 mins until the soufflés have risen and set.

  5. Meanwhile, make the sauce. Blend the 1 tsp cornflour with a little cold water. Bring the remaining juice to the boil in a small saucepan, mix some into the cornflour, then pour back into the pan with the Curaçao or Cointreau. Heat, stirring until thickened. Set aside to cool. Dust each dessert lightly with icing sugar and drizzle with a little sauce. Serve remaining sauce separately.

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Comments (1)

becky_bang_bang's picture
3

I wanted something light and fruity for Boxing Day and I can't really complain as I got what I wanted.... The sauce was yummy, but I just felt overall it lacked a certain something which I can't quite put my finger on.

I used half fat creme fraiche, instead of fromage frais, and nectarines instead of mango, as I left my Xmas food shop to the last minute and made do. Perhaps I'll make it again using mango and full fat stuff, which will hopefully give it some umph!

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