Passion fruit soufflé with a guava sorbet “piña colada“

       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.

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

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.

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.