Frozen Passion Fruit Soufflé
This frozen passion fruit soufflé is the best frozen soufflé dessert, combining a light, airy texture with tangy tropical flavors. It’s an easy passion fruit soufflé recipe, perfect for any occasion!
Ingredients
- 1 cup fresh or frozen passion fruit pulp unsweetened
- 3/4 cup sugar
- Pinch kosher salt
- 6 egg yolks
- 4 tbsp butter
- 6 egg whites Swiss Meringue
- 1 1/2 cups sugar Swiss Meringue
- Pinch salt Swiss Meringue
- 3 cups heavy whipping cream divided, Whipped Cream
- 1 tbsp vanilla extract divided, Whipped Cream
- 1 tsp confectioners' sugar Whipped Cream
- Passion fruit caramel optional, recipe from 'To Asia With Love', For Serving
- 1 pint blackberries For Serving
Instructions
- Make the curd: In a heatproof bowl over a double boiler, stir together the passion fruit pulp, sugar, salt, and egg yolks with a rubber spatula. Continue stirring until thickened, then mix in the butter. Once smooth and thick, remove from heat and cool over an ice bath. Cover and refrigerate for up to 2 days.
- Prep the dish: Lightly oil a 24 x 8-inch piece of parchment paper. Wrap it around an 8-inch soufflé dish, oily side facing the dish, and secure with twine or a large paperclip.
- Whip the meringue: Over simmering water, whisk egg whites, sugar, and salt until warm (about 5 minutes). Transfer to a stand mixer and beat on high until stiff, glossy peaks form.
- Fold together: Gently fold the meringue into the cooled passion fruit curd. Whip 2 cups of cream with 1 tbsp vanilla until medium peaks form, and fold into the mixture as well.
- Freeze: Pour the mixture into the prepared soufflé dish. Smooth the top and freeze for at least 8 hours or overnight.
- Serve: Remove from the mold and let the soufflé rest at room temperature for 30-60 minutes. Garnish with passion fruit caramel, whipped cream, and blackberries before serving.
Notes
Tips: Use chilled mixing bowls to whip cream or egg whites, don't overwhip cream, and for enhanced flavor use fresh passion fruit if available.