Dessert

Passion Fruit Soufflé with Valrhona Chocolate Anglaise & Crispy Sesame Tuile

Name: Passion Fruit Soufflé with Valrhona Chocolate Anglaise & Crispy Sesame Tuile
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 2 servings
Ingredients: For passion fruit curd: 6 passion fruits, halved & scooped (pulp + seeds); 2 egg yolks; 40g caster sugar; 30g unsalted butter; 5ml passion fruit liqueur (optional, adds depth); Fleur de sel; For soufflé: 3 large egg whites, room temperature (60ml); 30g caster sugar (divided: 10g + 20g); 20g passion fruit curd (from above); 30ml passion fruit purée (strained from leftover seeds/pulp); 2g cornstarch (to stabilize egg whites slightly); Unsalted butter & caster sugar for ramekins; For chocolate anglaise: 100ml whole milk; 40ml heavy cream; 1 egg yolk; 50g Valrhona 70% dark chocolate (71% cacao, Grand Cru Guanaja), chopped fine; 10ml passion fruit liqueur (optional); Fleur de sel, pinch; For sesame tuile: 40g sliced almonds, lightly toasted; 25g white sesame seeds, toasted; 50g caster sugar; 30ml whole milk; 15g unsalted butter; 2g fleur de sel; Zest of ½ lemon

A breathtaking hot soufflé infused with fresh passion fruit purée and passion fruit curd, puffing majestically above the ramekin rim. Surrounded by a pool of luxurious Valrhona chocolate anglaise and crowned with a delicate crispy sesame tuile for textural contrast.

1025calper serving 25gprotein 153gcarbs 67gfat 25min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this