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Hot Passionfruit Souffle With Raspberry Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6282
Energy (kCal)1343.4895
Carbohydrates (g)53.7056
Total fats (g)115.7863
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined. | 2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form. | 3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites. | 4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess. | 5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes. | 6. Dust tops with sifted icing sugar immediately. | 7. Serve with Raspberry Cream. | 8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    passion fruit pulp 1/2 cup - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    icing sugar 120 - - - -
    egg white 6 102.96 1.4454 21.581999999999997 0.3366
    caster sugar - - - -
    icing sugar - - - -
    raspberry 125 g frozen 65.0 14.925 1.5 0.8125
    cream 300 ml thickened 1004.2775 20.2377 11.0471 105.5404
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    grand marnier 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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