Mango & ricotta soufflé with passion fruit sauce

Mango & ricotta soufflé with passion fruit sauce

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Cooking time

Ready in 1hr 15 mins

Skill level

Moderately easy

Servings

Easily halved

A light steamed pudding served with a tangy tropical sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
246
protein
8g
carbs
30g
fat
11g
saturates
5g
fibre
1g
sugar
15g
salt
0.14g

Ingredients

  • 3 passion fruit
  • 500ml bottle freshly squeezed orange juice
  • softened butter, for greasing
  • 85g caster sugar, plus 1 tsp for coating
  • zest 1 orange
  • 250g tub ricotta
  • 100g fromage frais
  • 1 tbsp cornflour, plus 1 tsp for the sauce
  • 2 free-range egg yolks
  • 1 large, ripe mango, flesh cut into 1cm pieces
  • 3 egg whites
  • 1 tbsp Orange Curaçao or Cointreau
  • icing sugar, for dusting

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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.

Recipe from Good Food magazine, June 2005

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Comments

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becky_bang_bang's picture
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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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