Passionfruit Orange Souffles

I really like desserts made from sour fruits like berries and passionfruit. Not everyone likes passionfruit because it is a bit strange. They're slimy and sour, and also "crunchy" at the same time, because of the seeds, which are edible. But the texture contrast is why I love this fruit on otherwise sweet desserts, like a pavlova or a soufflé.

This recipe is adapted from baker Paul Hollywood's Passionfruit Souffle recipe.




PASSIONFRUIT ORANGE SOUFFLES
Serves 5

Melted butter for greasing the ramekins
70 grams white sugar, divided into two portions
3 egg whites
1 egg yolk
30 ml fresh orange juice
30 ml passionfruit juice, sieved from 6 fresh fruits
1 tsp vanilla extract
1 tablespoon rhum (I used mango rhum)
Zest from one orange, microplaned
White sugar, for coating ramekins

Procedure:

1. Prepare the ramekins by brushing them with melted butter.  Dust them with the white sugar.

2.  Prepare the soufflé. Cut the passion fruits. Strain and mash the seeds through a sieve. Set aside the juice and the pulp. Squeeze the orange. Mix 30 ml each of the orange and passionfruit juice.

3.  Beat the egg yolk and 35 grams of sugar in a bowl, until the egg is light and the sugar is integrated. Add the orange zest, vanilla extract and the rhum and beat until well mixed. Set aside.

I used 2 capfuls of this mango flavoured rum from the Philippines, but you can  use regular rum too.

4.  In another bowl, beat the egg whites and add the 35 grams of sugar little by little, until you have stiff peaks. (Make sure the whites are really stiff, so that they will "hold" the dessert after baking.) Set aside.

5.  Fold the beaten egg whites into the egg yolk mixture, in batches.  It's ok not to fully integrate the two and have streaks, so that you do not deflate the whites too much.

6.  Fill the ramekins with the mixture. Level off. To make the soufflés rise even further, use your thumb to make a dent around the rim.

8.  Bake in a preheated oven at 350F for about 7 to 10 minutes, until they are golden brown on top. Do NOT open the oven during this time.  Serve with the passionfruit pulp and extra juice.  This provides a sour contrast to the sweet soufflé base.