Passion fruit soufflé with a guava sorbet “piña colada“

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Passion fruit soufflés

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 400 g
    • Basic cake mixture
    • Caster sugar - 160 g
    • Cream powder - 20 g
    • Egg yolk - 160 g
    • Cream cheese - 100 g
    • Whisked egg whites
    • Egg white - 350 g
    • Sugar - 100 g
    • Coconut (powder) - QS

           Basic mixture

     

    1-    Mix together the sugar, poudre à crème and egg yolks. Stirin the fromage blanc and then the passion fruit juice.
     

     

    Whisked egg whites:

    2- Whisk the egg whites with the sugar until they formpeaks (not too stiff).

    3- Delicately fold the whisked whites into the basicmixture, stir until smooth and fill the fruit shells. Sprinkle with gratedcoconut.

    4- Variation 1: Place the soufflés on a baking sheet and place in the ovenimmediately, cooking for 12 min. at 200°C.

    5- Variation 2: Freeze thesoufflés, then bake for 4 minutes longer before serving.

    In this step

  2. Pineapple cocktail

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 1000 g
    • Rum - 60 g
    • Batida de Coco - 40 g
    • Sugar syrup: - QS

    1- Mix together the ingredients thoroughly.
    2- Sweeten with the sugar syrup, pour into a glass andkeep in a cool place.

    In this step

  3. Coconut espuma

    Ingredients

    • Gelatine (sheet) - 2
    • Water - 70 g
    • Caster sugar - 40 g
    • Coconut milk - 600 g

    1- Soften the gelatin in cold water.

    2- Drain the gelatin, melt it with 70 g of water and 40 g of sugar, add the coconut milk.

    3- Fill a siphon and gas with 1 N2O cartridge, cool for 1 hour.

  4. Guava sorbet

    Ingredients

    • Frozen fruit purée, sugar added : Guava - 1000 g
    • Frozen fruit purée 100% : Lime - 100 g
    • Caster sugar - 200 g
    • Rum - 50 g

    1- Mix the guava puree together with the sugar and limejuice and heat to around 60°C.
    2- Add the white rum, bring the mixture to 28% brix usinga refractometer.
    3- Place in an ice cream turbine.

    In this step

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