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1 teaspoon unflavored gelatin (less than one 1/4-oz envelope)
2 tablespoons fresh lime juice
2/3 cup thawed frozen unsweetened passion fruit pulp 
3/4 cup sugar
1/4 cup water
3 large egg whites
1/3 cup chilled heavy cream

thin strips of lime zest

Cut parchment into 6 (13- by 2 1/2-inch) strips, wrap a strip tightly around outside of each ramekin to form a 1-inch collar and tape overlapping ends together, arrange ramekins on a baking pan. 

Sprinkle gelatin over lime juice in a small saucepan and let soften 1 minute, stir in passion fruit pulp and heat over moderately low heat, stirring, until gelatin is dissolved, then transfer to a metal bowl set in a larger bowl of ice and cold water to quick-chill mixture, stirring occasionally, until it begins to thicken. 

Heat sugar and water in a 1-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water, boil without stirring until syrup registers 238°F on thermometer. 

While syrup is boiling, beat egg whites with a pinch of salt in mixer at medium speed until stiff peaks form, pour syrup in a slow stream down side of mixer bowl, beating constantly at high speed, and continue beating 4 to 5 minutes until meringue is room temperature. 

Whisk cream in a chilled bowl until soft peaks form. Whisk one fourth of meringue into passion fruit pulp to lighten, then fold pulp into remaining meringue along with whipped cream, spoon into ramekins (fill them 1/2-1 inch above rims. 

Freeze until firm, then cover with plastic wrap and freeze at least 2 hours. Let soufflés soften in refrigerator about 20 minutes before serving, garnish with lime zest.  Makes 6 servings.