Passion fruit & Banana Souffle
Passion fruit & Banana Souffle

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, passion fruit & banana souffle. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The passion fruit is the fruit of a number of plants in the genus Passiflora. The passion fruit is so called because it is one of the many species of passion flower. Passion fruit is a nutritious tropical fruit that is gaining popularity, especially among health-conscious people.

Passion fruit & Banana Souffle is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Passion fruit & Banana Souffle is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook passion fruit & banana souffle using 10 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Passion fruit & Banana Souffle:
  1. Prepare 7 tablespoons Sugar Granulated -
  2. Make ready 1 tablespoon Flour -
  3. Get 1 teaspoon Cornflour -
  4. Take 3 Eggs :
  5. Make ready 6 Passion fruit -
  6. Take 1 Banana -
  7. Get 1 Lime -
  8. Get 1 Dark Chocolate -
  9. Take 150 ml Milk -
  10. Make ready 100 ml Heavy Cream -

In Hawaii the common term is liliko'i, in Brazil it's called maracuya, and you may see it called granadilla. Passion fruit Passiflora edulis, is Vitamin C and fiber rich fruit support for cancer, insomnia, Bone It is also known as black passionfruit, maracuya, passion fruit, passionflower, purple granadilla. I am often asked if the common passion flower P. caerulea, has edible Passionfruit. They are edible when ripe (going from green to orange.

Instructions to make Passion fruit & Banana Souffle:
  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!

How to grow passionfruit vines in your own backyard plus essential tips for vine care including the best climate, soil, aspect, planting, watering, fertilising, harvesting, pruning and propagating. Growing passion fruit is quite easy. You can grow passionfruit from seed. I do have a little secret to growing passionfruit so successfully, beyond the growing methods that I explain below. Passion fruit is a small, round fruit with a hard purple casing and a delicious, sweet, and tangy yellow pulp with edible seeds.

So that’s going to wrap it up for this special food passion fruit & banana souffle recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!