Chilled passion fruit soufflé

Chilled passion fruit soufflé

How to Cook Desserts
Peter Cassidy

You will need a 1–1.2 litre soufflé dish, prepared as described and shown on page 93, or individual glasses.


Quantity Ingredient
8-10 passion fruit, plus extra to decorate (optional)
1 large lemon
2 tablespoons water
1 1/2 teaspoons powdered gelatine
3 eggs
120g caster sugar
150ml double cream
2-3 teaspoons icing sugar, (optional)


  1. Halve the passion fruit, scoop out the seeds and juice into a sieve over a bowl and press with the back of a wooden spoon to extract the juice.
  2. Pour about a 5cm depth of water into a large saucepan, bring to the boil over a medium heat, then remove from the heat.
  3. Finely grate the zest from the lemon, then juice it. Put 2 tbsp water and 1 tbsp lemon juice in a small saucepan and sprinkle the gelatine evenly over the surface. Leave for 5 minutes, or until the gelatine has absorbed the water and become spongy.
  4. Separate the eggs, putting the yolks in a medium heatproof bowl with the caster sugar and 1 tbsp lemon juice; put the whites in another bowl.
  5. Lightly whip the cream to medium-soft peaks and set aside in the fridge.
  6. Sit the bowl with the yolks and sugar over the hot water pan, making sure the bottom of the bowl is not touching the water. Using a hand-held electric whisk, whisk until the mixture becomes paler in colour and increases in volume a little. Remove from the heat, continue whisking until cool, then whisk in the sieved passion fruit pulp with the lemon zest and any remaining lemon juice.
  7. Put the saucepan containing the gelatine over a very low heat and dissolve the gelatine without stirring. An occasional swirl of the mixture helps to see if it has dissolved. Pour the dissolved gelatine into the passion fruit mousse mixture, stirring as you do so. Place the bowl over an ice bath, stirring gently until it reaches setting point. At this stage it will have thickened slightly and the bottom of the bowl will be exposed for several seconds when a spatula is drawn through before the mixture floods back.
  8. Remove the bowl from the ice bath and, working efficiently, fold the whipped cream into the passion fruit mixture.
  9. Using an electric whisk, whisk the egg whites to medium peaks and stir one spoonful into the mixture, to loosen it, then fold the remaining whites in carefully, using a large metal spoon. Taste and add a little icing sugar if the mixture seems too tart.
  10. Spoon the mixture into the prepared soufflé dish, or into a serving bowl or individual glasses, and chill in the fridge for 2–3 hours before serving. You can decorate the soufflé with passion fruit seeds if you wish.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again