serves
4
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Stream free On Demand
Episode 9
episode • Guillaume's Paris • travel • 24m
PG
episode • Guillaume's Paris • travel • 24m
PG
Ingredients
For the passionfruit base
- 30 g cornflour
- 250 ml (1 cup) passionfruit juice, seeds removed
- 65 g caster sugar
For the soufflé
- 50 g softened butter
- 120 g caster sugar, plus extra for dusting
- 250 g passionfruit base
- 300 g egg whites (~approx. 9)
For the passionfruit sorbet
- 35 g glucose
- 125 g caster sugar
- 250 ml (1 cup) passionfruit juice
- 20 ml (1 tbsp) orange juice
Chilling time: 4 hours
Instructions
- Make the passionfruit sorbet at least 4 hours in advance. Combine all the ingredients for the passionfruit sorbet in a medium saucepan. Bring to the boil. Once boiled, remove from the heat and chill to 4°C. Transfer to an ice-cream machine and churn according to the manufacturer's instructions.
- For the passionfruit base, whisk together the cornflour, passionfruit juice and sugar in a medium saucepan. Place the saucepan over medium heat and slowly bring to a boil, whisking constantly, to ensure there are no lumps. Reduce the heat to low and cook, whisking continuously for 5 minutes, or until thick. Pour into a large bowl and cover with plastic wrap. Allow to cool at room temperature.
- Preheat the oven to 200°C.
- For the soufflé, lightly and evenly brush 6 ramekins with butter using a pastry brush. Dust the ramekins with caster sugar, shaking off any excess.
- Whisk the passionfruit base until smooth. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed. When the whites begin to foam, gradually add the sugar until soft peaks form.
- Add a quarter of the meringue to the passionfruit base. Whisk together to combine. Gently fold in the remaining meringue with a spatula. Divide the soufflé mixture evenly between the ramekins. Use a palette knife to smooth the tops of the soufflé. Gently run your finger around the rim of soufflés to stop the edges from sticking to the ramekin. Bake the soufflés for 10 – 12 minutes, or until risen and slightly golden.
- Serve immediately with a scoop of passionfruit sorbet.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 9
