Gordon Ramsay’s Passion Fruit Souffle serves 6 and takes about 2 hours to prepare it’s made with passion fruit puree, lemon juice, sugar, cornstarch, egg yolks, butter, and coconut cookies.
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🧡 Why You’ll Love This Passion Fruit Souffle Recipe:
- Exquisite Flavor: The combination of passion fruit and lemon juice creates a delightful, tangy flavor that’s both refreshing and indulgent.
- Perfect Texture: The souffle has a velvety, smooth texture, thanks to the careful preparation and chilling.
- Crispy Cookies: The coconut cookies add a crunchy contrast to the creamy souffle, providing a satisfying bite.
- Make-Ahead Option: You can prepare the curd in advance, making it convenient for special occasions.
- Balanced Sweetness: The balance of sweetness in this dessert is just right, not too overpowering, making it a delightful treat.
❓ What Is Gordon Ramsay Passion Fruit Souffle Recipe?
Gordon Ramsay’s Passion Fruit Souffle: Mix passion fruit, lemon juice, sugar, cornstarch, yolks, butter. Chill make coconut cookies assemble cookies with passion fruit curd. Dust with sugar.
🍋 Gordon Ramsay Passion Fruit Souffle Ingredients
- ½ cup store-bought passion-fruit puree
- 1 ½ tablespoons fresh lemon juice
- ½ cup granulated sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 2 large egg yolks, lightly beaten
- ¼ cup (½ stick) cold unsalted butter, cut in small pieces
For the Cookies
- ½ cup all-purpose flour, plus more for work surface
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (½ stick) unsalted butter
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 3 ½ ounces unsweetened medium-flake coconut (about 1 ½ cups)
- Confectioners’ sugar, for dusting
🍮 How To Make Gordon Ramsay Passion Fruit Souffle
- Make the yoghurt: In a medium pot over medium heat, make a sauce by adding the passion fruit puree, lemon juice, sugar, salt, and cornstarch. Add the egg whites slowly while whisking. Always stirring as you cook until it gets thick enough to coat the back of a spoon.
- Take it off the heat. Whisk in the butter until it melts. Put the mixture through a fine sieve and into a medium-sized bowl. Put the plastic wrap right on top of the curd. Set in the fridge for about two hours.
- Get the cookies ready: In a medium bowl, mix the flour, baking powder, and salt together. In the bowl of an electric mixer with the paddle tool, put the butter and sugar.
- It will take about two minutes of mixing on medium-high speed until the mixture is pale and fluffy. Be sure to add the egg and vanilla. Speed up a little. Slowly add the flour mixture.
- Add the coconut. Make two rounds out of the dough and wrap each one in plastic. Set in the fridge for about 30 minutes, or until cold.
- Warm the oven up to 375 degrees. Place one disc of dough on a lightly greased work surface and roll it out until it is just under 1/4 inch thick.
- Cut rounds of dough with a 1 1/4-inch cookie cutter. Place the rounds on baking sheets lined with parchment paper. Do again with the rest of the dough. That takes about 15 minutes. Freeze until hard.
- For 8 to 10 minutes, or until the edges of the cookies just start to turn brown. Let cool all the way down on wire racks lined with sheets.
- Put the curd into a pastry bag that has a medium round tip, like the Ateco No. 12. Spread the curd on the flat side of a cookie and then put another cookie in the middle.
- Do it again with the rest of the cookies and cream. Before you serve, sprinkle with confectioners’ sugar.
💭 Recipe Tips:
- Sauce Consistency: When making the passion fruit sauce, ensure it’s thick enough to coat the back of a spoon before taking it off the heat. This will ensure the right texture for your souffle.
- Chilling Time: Allow the passion fruit curd to chill in the fridge for about two hours with plastic wrap directly on its surface. This helps it set properly and develop the desired flavor.
- Cookie Size: Use a 1 1/4-inch cookie cutter for uniform cookie rounds. Consistent size ensures even assembly.
- Cookie Baking: Watch the cookies closely while baking. They should start turning brown at the edges, which takes about 8 to 10 minutes. Avoid overbaking to maintain their texture.
- Assembling Carefully: When assembling the souffles, handle the cookies gently to prevent them from breaking. Use a pastry bag with a medium round tip for even distribution of the passion fruit curd.
🍧 What To Serve With Passion Fruit Souffle?
Pair passion fruit souffle with a scoop of vanilla ice cream or a dollop of whipped cream to complement its tangy sweetness fresh berries or a mint sprig make attractive garnishes for added flavor and presentation.
🎚 How To Store Leftovers Passion Fruit Souffle?
- Refrigeration: Store leftover passion fruit souffle in an airtight container in the refrigerator for up to 2 days. Ensure it’s covered to prevent it from drying out.
- Freezing: While not ideal, you can freeze individual portions of souffle for up to 1 month. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Passion Fruit Souffle?
- Oven Method: Preheat your oven to 325°F (160°C). Place the leftover passion fruit souffle on an oven-safe dish and heat for about 10-15 minutes until warmed through.
- Microwave Method: For a quicker option, use a microwave-safe dish heat the souffle in short 15-20 second bursts on medium heat until it reaches your desired temperature.
FAQ’S
Can I use canned passion fruit puree for Passion Fruit Souffle?
Yes, you can use canned passion fruit puree, which is readily available and convenient for Passion Fruit Souffle just ensure it’s of good quality for the best flavor.
Can I prepare Passion Fruit Souffle in advance?
Yes, you can prepare Passion Fruit Souffle in advance and store it in the refrigerator until you’re ready to assemble the souffles.
How do I prevent the cookies from spreading too much during baking in Passion Fruit Souffle?
Chilling the cookie dough in the refrigerator for at least 30 minutes helps prevent excessive spreading during baking in Passion Fruit Souffle.
What’s the best way to assemble Passion Fruit Souffle?
Use a pastry bag with a medium round tip to evenly spread the Passion Fruit Souffle between two coconut cookies for a balanced and visually appealing presentation.
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Gordon Ramsay Passion Fruit Souffle Nutrition Facts
Amount Per Serving
- Calories 230
- Total Fat 12.7g
- Saturated Fat 5.6g
- Cholesterol 0mg
- Total Carbohydrates 26.7g
- Dietary Fiber 1.3g
- Sugars 9.5g
- Protein 4g
Gordon Ramsay Passion Fruit Souffle
Description
Gordon Ramsay’s Passion Fruit Souffle serves 6 and takes about 2 hours to prepare it’s made with passion fruit puree, lemon juice, sugar, cornstarch, egg yolks, butter, and coconut cookies.
Ingredients
For the Cookies
Instructions
- Make the yoghurt: In a medium pot over medium heat, make a sauce by adding the passion fruit puree, lemon juice, sugar, salt, and cornstarch. Add the egg whites slowly while whisking. Always stirring as you cook until it gets thick enough to coat the back of a spoon.
- Take it off the heat. Whisk in the butter until it melts. Put the mixture through a fine sieve and into a medium-sized bowl. Put the plastic wrap right on top of the curd. Set in the fridge for about two hours.
- Get the cookies ready: In a medium bowl, mix the flour, baking powder, and salt together. In the bowl of an electric mixer with the paddle tool, put the butter and sugar.
- It will take about two minutes of mixing on medium-high speed until the mixture is pale and fluffy. Be sure to add the egg and vanilla. Speed up a little. Slowly add the flour mixture.
- Add the coconut. Make two rounds out of the dough and wrap each one in plastic. Set in the fridge for about 30 minutes, or until cold.
- Warm the oven up to 375 degrees. Place one disc of dough on a lightly greased work surface and roll it out until it is just under 1/4 inch thick.
- Cut rounds of dough with a 1 1/4-inch cookie cutter. Place the rounds on baking sheets lined with parchment paper. Do again with the rest of the dough. That takes about 15 minutes. Freeze until hard.
- For 8 to 10 minutes, or until the edges of the cookies just start to turn brown. Let cool all the way down on wire racks lined with sheets.
- Put the curd into a pastry bag that has a medium round tip, like the Ateco No. 12. Spread the curd on the flat side of a cookie and then put another cookie in the middle.
- Do it again with the rest of the cookies and cream. Before you serve, sprinkle with confectioners’ sugar.
Notes
- Sauce Consistency: When making the passion fruit sauce, ensure it’s thick enough to coat the back of a spoon before taking it off the heat. This will ensure the right texture for your souffle.
- Chilling Time: Allow the passion fruit curd to chill in the fridge for about two hours with plastic wrap directly on its surface. This helps it set properly and develop the desired flavor.
- Cookie Size: Use a 1 1/4-inch cookie cutter for uniform cookie rounds. Consistent size ensures even assembly.
- Cookie Baking: Watch the cookies closely while baking. They should start turning brown at the edges, which takes about 8 to 10 minutes. Avoid overbaking to maintain their texture.
- Assembling Carefully: When assembling the souffles, handle the cookies gently to prevent them from breaking. Use a pastry bag with a medium round tip for even distribution of the passion fruit curd.
Gordon Ramsay Passion Fruit Souffle