Mango & passion fruit souffles

Mango & passion fruit souffles

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 35 mins - 40 mins

Skill level

For the keen cook

Servings

Serves 8

With Gordon Ramsay's help you can wow your guests with this stunning dessert.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
311
protein
5g
carbs
43g
fat
14g
saturates
7g
fibre
3g
sugar
39g
salt
0.2g

Ingredients

  • 150ml milk
  • 100ml double cream
  • 140g caster sugar (separated into 100g and 40g portions)
  • 3 egg yolks
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • 1 large very ripe mango
  • 85g dried mango, chopped
  • 6 ripe (wrinkled) passion fruits
  • 1-2 tbsp crème de pêche or light rum
  • 25g butter, softened to room temperature
  • 50g grated dark chocolate
  • 4 egg whites
  • squeeze lemon juice
  • icing sugar, to serve

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Method

  1. In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
  2. Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
  3. Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
  4. Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
  5. Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately – you may find it useful to use a fish slice to lift the hot dishes.

Recipe from Good Food magazine, March 2006

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Comments

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xkitkatrulesx's picture

The best soufflé I have ever had :)

loopylou40's picture
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My partner is a fully-trained chef, and has been unable to get this recipe to work. There is a discrepancy in the cooking times given at different points of the recipe, and after 3 very careful attempts, we still have no souffle :-(

nathynhaj's picture

Good, like everiting from Gordon!
Delicius and beautiful!!

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