Passion fruit & Banana Souffle

Name: Passion fruit & Banana Souffle
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 7 tablespoons Sugar Granulated -; 1 tablespoon Flour -; 1 teaspoon Cornflour -; 3 Eggs :; 6 Passion fruit -; 1 Banana -; 1 Lime -; 1 Dark Chocolate -; 150 ml Milk -; 100 ml Heavy Cream -

Anish Thimanna @cook_7802760

This fresh summer dish is inspired by Gordon Ramsey, since Passion fruit grow abundantly back home in Coorg i thought this would be the perfect dish to try and it turned out to be really good. The aroma of the Passion fruit is heavenly and coupled with the sweet Banana it the combination to die for.

Anish Thimanna @cook_7802760

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Ingredients

30 mins

4-serving

7 tablespoonsSugar Granulated -
1 tablespoonFlour -
1 teaspoonCornflour -
3Eggs :
6Passion fruit -
1Banana -
1Lime -
1Dark Chocolate -
150 mlMilk -
100 mlHeavy Cream -

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Steps

30 mins

1

Mix the Cream and Milk and heat it on a gentle heat (mid-low).
2

Separate the Yolks from the eggs and add 3 tablespoons of sugar and whisk vigorously so as to combine well.
3

Once combined, add the hot milk-cream mixture to the eggs in stages so not to form any lumps.
4

Once nicely combined, add all the milk-cream to the egg mixture and bring back to heat so as to form a nice thick custard.
5

Take it out of the heat and let it cool.
6

Meanwhile cut the passion fruit and pass it through a sieve to extract all the juice, if your passion fruit is really sour add a pinch of salt. Add the banana next (cut into pieces) and the teaspoon of lime juice.
7

Blend this mixture until smooth.
8

Mix the Banana mixture to the custard to form a smooth mixture.
9

Take your ramekins and line them well with butter (softened), this helps the souffles not sticking to the ramekins.
10

After lining them with butter, coat them with granulated sugar and grated dark chocolate. Since the butter is soft the sugar and the chocolate with stick to the ramekins well. Let it chill in the fridge so that the butter solidifies.
11

Take the egg whites and whisk them well to form the meringue, whisking by hand give you more control. Once the egg whites reach the ribbon stage, add sugar in stages. Add a pinch of lime juice in the mixture. The lime juice gives a nice and vibrant white color to the meringue and strengthens it. Stop whisking when soft peaks form, the consistency will be like that of a Shaving foam. Do no over whisk the meringue else the souffle wont rise evenly.
12

Once the meringue is completed, add a 1/3rd of the meringue mixture to the custard-banana mixture and whisk vigorously. Doing so the egg whites mix well in the latter stage.
13

Next add the rest of the meringue and fold gently and stop when u feel that the custard and the meringue have mixed well. Over mixing will knock out all of the air from the mixture and your souffle wont be fluffy.
14

Once combined, ladle them slowly in the ramekins only 1/3rd, once that is done, place the ramekin over a kitchen towel and tap it, by doing this the souffle will settle down completely in the ramekins. Ladle the remaining into the ramekins and sweep off any excess mixture. The mixture should be level with the ramekins.
15

Ladle all the mixture in your ramekins. The next step is crucial to make your souffle rise beautifully, take your thumb and run it across the edges of the souffle to form an outer ring of sorts. Meanwhile preheat your oven to a 180 deg C.
16

Place your ramekin on a baking tray and place them in a preheated oven for 15-20 mins. Mine took 20 mins but it depends on the size of the ramekins. Remove from the oven when you see golden brown top and beautifully risen souffle.
17

Once the Souffles have risen, take them out and very quickly dust with icing sugar and serve hot!