Recipe: White chocolate and passion fruit soufflé

Looking for a light, summer dessert to serve your guests? Executive Chef of The Marine, Chad Blows has just the recipe.

Passion fruit, known as granadilla in South Africa is a prolific summer fruit, which is loaded with health benefits: it's a rich source of antioxidants, minerals and vitamins. Its sweet tart flavour is complemented by the bright, nutty white chocolate. 

Or, let our chefs make it for you at The Pavilion.

Ingredients

  • 170g good quality white chocolate
  • 10g corn flour
  • 60g castor sugar
  • 150g egg whites
  • 2 chopped cardamom pods
  • 50g fresh passion fruit pulp
  • 1 tsp passion fruit aroma
  • 150g milk

Method:

  1. Melt the chocolate in a bowl
  2. Bring the milk, passion fruit aroma and cardamom to the boil in a sauce pan. Make a paste with the cornflour and a bit of water and add this to your infused milk.
  3. Cookout the cornflour for about 2-3 mins continuously whisking.
  4. Add your milk mix to the melted white chocolate
  5. Make a stiff peak meringue with the egg whites and castor sugar.
  6. Add a 1/3 of the meringue and passion fruit pulp to the chocolate mixture and whisk.
  7. Carefully fold the remaining meringue to the mixture.
  8. With a pastry brush butter 5 medium sized ramekins and dust with castor sugar
  9. Fill the ramekins to the rim with the soufflé mix and bake for 12-14mins at 180°C until risen and golden brown.
  10. Serve with passion fruit ice cream and crumble

Tip: Another must try summer dessert is the Lavender Semifreddo from The Plettenberg

What do you think of this recipe? Talk to us in the comments.

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