Frozen Passion Fruit Souffles

Name: Frozen Passion Fruit Souffles
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 3 larges egg whites; 1 teaspoon unflavored gelatin (less than one 1/4-oz envelope); 79 milliliters chilled heavy cream; 2 Tbsps fresh lime juice; 1 strip Garnish: thin of lime zest; 158 milliliters thawed frozen unsweetened passion fruit pulp; 177 milliliters sugar; 59 milliliters water

If $1.24 per serving falls in your budget, Frozen Passion Fruit Souffles might be a super gluten free recipe to try. This recipe serves 6. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 179 calories. If you have passion fruit pulp, gelatin, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Cut paper into 6 (13- by 2 1/2-inch) strips. Wrap a strip tightly around outside of each ramekin to form a 1-inch collar and tape overlapping ends together. Arrange ramekins on a 9-inch baking pan.

Ingredients you will need

Wrap

Equipment you will use

Baking Pan

Ramekin

Sprinkle gelatin over lime juice in a small saucepan and let soften 1 minute. Stir in passion fruit pulp and heat over moderately low heat, stirring, until gelatin is dissolved, about 3 minutes.

Ingredients you will need

Passion Fruit

Lime Juice

Gelatin

Equipment you will use

Sauce Pan

Transfer to a metal bowl, then set bowl in a larger bowl of ice and cold water and quick-chill mixture, stirring occasionally, until it begins to thicken, about 10 minutes.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Heat sugar and water in a 1-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring until syrup registers 238°F on thermometer, about 5 minutes.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Kitchen Thermometer

Sauce Pan

Frying Pan

While syrup is boiling, beat egg whites with a pinch of salt in mixer at medium speed until stiff peaks form.

Ingredients you will need

Egg Whites

Syrup

Salt

Equipment you will use

Blender

Pour syrup in a slow stream down side of mixer bowl, beating constantly at high speed, and continue beating until meringue is room temperature, 4 to 5 minutes.

Ingredients you will need

Syrup

Equipment you will use

Blender

Bowl

Whisk cream in a chilled bowl until soft peaks form.

Ingredients you will need

Cream

Equipment you will use

Whisk

Bowl

Whisk one fourth of meringue into passion fruit pulp to lighten, then fold pulp into remaining meringue along with whipped cream. Spoon into ramekins, filling them 1/3 to 1 inch above rims.

Ingredients you will need

Passion Fruit

Whipped Cream

Equipment you will use

Ramekin

Whisk

Freeze until firm, then cover with plastic wrap and freeze at least 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Let soufflés soften in refrigerator about 20 minutes before serving.

*Available in Latino markets.

Soufflés can be made 3 days ahead and kept frozen. If you can't find frozen unsweetened passion fruit pulp, you can substitute 12 ripe passion fruit. Force flesh through a fine sieve into a bowl (pulp will be very liquid), discarding seeds. If egg safety is a problem in your area, you can substitute powdered egg whites, such as Just Whites, and reconstitute according to package instructions.

Ingredients you will need

Dried Egg Whites