Saturday, 6 September 2014

Soufflé with flavors of passion fruit and apple

The only true way to end a nice dinner is a nice dessert, and this dessert is first class. It is sweet and a bit sour at the same time, and the texture is so heavenly creamy!
As usual I thought it would be too difficult to make it, because I allways think like that with new things in the kitchen, but as usual I was wrong :)
This soufflé needs several steps and it takes some time but believe me it is all worth it..!
The best ting is that you freeze these babies and when you want to serve them you just put them frozen directly into the preheated oven for about 15 minutes. Perfect and easy when you have guests for dinner!

Soufflé with flavors of passion fruit and apple

1 dl white sugar
1/2 dl Maizena corn starch
5 egg whites
2 tablespoons butter + white sugar for cover the inside of molds
1 dl juice of passion fruit (about 8 fruits)
2 dl applesauce (sweetened)

How to:
1. Brush eight small molds (about 8 cm in diameter) with softened butter. Cover the inside with white sugar and place the molds in the freezer.
2. Scoop out the passion fruits, pass the juice through a a fine sieve.
3. Boil the applesauce. Mix the passion fruit juice with Maizena and pour in the applesauce. Boild 1 minute while whisking. Allow the mixture to cool.
4. Beat the egg whites fluffy, add sugar and whisk to a stiff meringue. Fold 1/3 of meringue into the passion/apple-mixture and mix well. Then turn the rest of meringue into the passion/apple mixture with gentle movement - it is important to keep the fluffy texture.
5. Fill the molds and cut around the edge with a small knife to loosen the batter. Put them in the freezer for about four hours, until they are completely frozen. It is also possible to bake them at once, but remember to check them often, the baking time is only about 8-10 minutes.
6. Preheat the oven to 200 Celsius.
7. Bake the frozen soufflé in the lower part of the oven 10-15 minutes, until they are nicely golden brown and hopefully the surface have risen an inch.

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