Hot Lilikoi Soufflés ►
These featherweight desserts are drenched in fruit flavor — and you can change the flavor just by changing the fruit puree. The moist soufflés need to additional sauce. Watch your timing: the soufflés must be served right out of the oven. The puree may be made ahead of time, or purchased frozen — lilikoi is the Hawaiian word for passion fruit, and passion fruit puree may be found in the frozen fruit section of large groceries.
- Unsalted Butter - 4 tablespoons
- Lilikoi (Passion Fruit) Puree - 6 tablespoons, strained
- Sugar - 2/3 cup
- Egg Yolks - 4
- Lemon Zest - Grated zest of 2 lemons
- Egg Whites - 5
- Confectioner’s Sugar - for sprinkling
In a heavy, medium saucepan over medium heat, melt the butter and stir in the lilikoi puree and 1/3 cup of the sugar. Whisk in the egg yolks, one at a time. Continue whisking gently over medium heat, frequently scraping down the sides with a rubber spatula; the mixture will thicken. Stir in the zest. Set aside and let cool to room temperature.
Preheat the oven to 425 F. Butter the inside of 4 to 6 individual soufflé dishes and sprinkle with granulated sugar; rotate the dishes to cover the sides and bottom with sugar, and pour out the excess. Place the dishes on a baking sheet. In a large bowl, whip the egg whites until frothy, then gradually beat in the remaining sugar until stiff, glossy peaks form. Stir a large spoonful of the beaten whites into the yolk mixture to lighten it, then fold in the remaining whites.
Very gently spoon the soufflés into the prepared cups, mounding the centers slightly to 1/4 inch above the top of the cups. Bake for 5 minutes. Reduce heat to 350 F and continue baking 5 to 7 more minutes, or until puffed and browned. Remove from the oven, sprinkle with confectioner’s sugar, and serve immediately.