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Mango Passion Fruit Soufflé with Vanilla Ice Cream and Strawberry Cocktail
Dessert

Mango Passion Fruit Soufflé with Vanilla Ice Cream and Strawberry Cocktail

2 hServes 4Nutri-Score D€€€
from @velcheva.vibe49 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • mango (peeled and cut into cubes)Produce150 g
  • passion fruit (flesh scooped out)Produce2 pieces
  • granadilla (flesh scooped out)Produce2 pieces
  • sugar (divided between fruit puree and egg whites)Pantry100 g
  • starch (1 tbsp)Pantry10 g
  • lemon juice (freshly squeezed)Produce15 ml
  • egg whites (at room temperature)Dairy4 pieces
  • butter (softened, for greasing the molds)Dairy20 g
  • sugar for dusting (for dusting the molds)Pantry20 g
  • water (if the puree is too thick)Other30 ml
  • egg yolksDairy5 pieces
  • cream 35% (divided in two)Dairy500 ml
  • sugar for the ice creamPantry100 g
  • vanilla bean (split lengthwise, seeds scraped)Spices1 piece
  • milkDairy200 ml
  • vanilla extract (1 tsp)Pantry5 ml
  • strawberries (hulled)Produce200 g
  • lemon juice for the cocktail (plus a lemon wedge for the glass rim)Produce30 ml
  • ice cubesOther150 g
  • powdered sugar (for dusting)Pantry10 g

per serving

Nutrition

638kcal

Carbs
75 g
Proteins
11 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Ramekin ×4
  • Blender
  • Sieve
  • Saucepan ×2
  • Mixing bowl ×2
  • Whisk
  • Spatula
  • Oven
  • ice cream maker

step by step

Method

  1. Prepare the molds

    • Grease each mold with butter.
    • Dust the molds with sugar and place them in the refrigerator.
    Step 1

  2. Make the fruit puree

    • Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla.
    • Blend everything until pureed and strain through a sieve into a saucepan.
    • Add the starch, sugar and water and cook the puree down.
    Step 2

  3. Whip the egg whites

    • Whip the egg whites with the sugar until stiff peaks form.
    Step 3

  4. Fold and bake the soufflés

    • Gently fold the egg whites into the fruit puree with a silicone spatula.
    • Fill the molds to the top, smooth with a spatula and wipe the edges.
    • Bake at 190 °C until a golden crust forms.
    Step 4

  5. Infuse the milk for the ice cream

    • Heat the milk, sugar, salt and half of the cream in a saucepan almost to boiling.
    • Split the vanilla bean, scrape out the seeds and add the seeds and pod to the milk mixture.
    • Cover and let it sit.
    Step 5

  6. Make the custard

    • Whisk the egg yolks in a bowl and gradually pour in three ladles of the hot milk mixture while whisking.
    • Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk, until it thickens to a cream-like consistency.
    • Pour the remaining cream into a bowl, combine it with the custard, add the vanilla extract and mix well.
    Step 6

  7. Churn the ice cream

    • Pour the mixture into an ice cream maker.
    • Select the ICE CREAM mode and press Start.
    Step 7

  8. Make the strawberry cocktail

    • Blend the strawberries with lemon juice and ice in a blender.
    • Rub the rim of the glass with lemon and dip it in sugar.
    Step 8

  9. Serve

    • Remove the soufflé from the oven and dust with powdered sugar.
    • Make a cut in the center and top with ice cream.
    • Serve with the cocktail.
    Step 9
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