Mar 9, 20203 min read

Mango & Passion Fruit Soufflé

This Soufflé consists of 3 layers first being the biscuit layer,second layer consists of the custard layer flavored with passion fruit syrup and the third one with custard layer flavored with fresh mango purée and mango pieces .

Recipe for Mango & Passion Fruit Soufflé (Serves 25 people)

Biscuit Layer

1.Butter-100 gm

Marie Biscuits-200 gm(21 pieces)

In a food processor grind the biscuits till fine.Add the butter cut into small pieces and process it till the mixture comes together.

Press this mixture evenly to the bottom of a 13x9” dish.Keep this refrigerated for 30 minutes.

(Note:u can double the biscuit layer if you want a thick first layer .Mine was a thin layer.Adjust according to your tastes.)

For the Custard

2.Gelatine-25 gm(3 1/2 tbsps)

Water-4 tbsps

In a bowl place the gelatin and add normal water to it so that it’s bloomed.

3.Eggs-6

Sugar-1 cup

Condensed milk-1 tin(398gm)

Milk-2 tin(use the condensed milk tin to measure)

Separate the yolk and whites of 4 eggs . In a steel vessel put the 4 egg yolks along with the 2 whole eggs.Add the sugar and beat with a fork to combine.

Now add the condensed milk and milk and stir well.This is the custard mixture.

In a big vessel pour water half way through and heat it.When it starts to boil place the vessel with the custard mixture in the boiling water and stir it regularly and cook till the custard thickens a bit.Add the bloomed gelatin to the thickening custard and dissolve (or add some boiling water to the bloomed gelatin and stir it till dissolved and then add to the hot custard ).

Once the custard is thickened,off the stove and remove the custard from the water bath.Discard the boiled water and add some normal water to the big vessel and then Place the custard vessel in this water bath so that it cools easily.Add vanilla essence and stir in.Keep this in refrigerator so that it cools a little bit.(30 minutes)

4.Mangoes-3 ( I used Indian Alphonso mangoes.U can use any sweet mangoes instead)

Sugar -2 tbsps

Peel the mangoes .Cut one mango into small pieces and keep aside .Purée 2 mangoes with sugar till well blended.

5.Passion Fruit Syrup-3/4 cup

I used Malanad Passion Fruits Syrup.Should strain it to remove the seeds.

(If you are using fresh passion fruit juice,strain the seeds and add 2 tbsps sugar to it and stir till dissolved.)

Meanwhile beat the 4 egg whites by adding juice of 1/2 a lime,with a beater till fluffy.Add 2 tbsps of sugar and beat till hard peaks form.Add this to the cooled custard and fold in .

6.Whipping Cream-250 ml

(I used al Marai whipping cream)

Pour the whipping cream into a steel bowl and keep this along with the beater blades in the freezer for 10- 15 minutes.Whip the Cream till stiff .Gently fold the whipped cream to the custard and egg whites mixture.

Divide the above mixture into two equal parts.To one half fold in the Passion fruit syrup and mix in.This is the second layer.Pour this mixture over the cooled biscuit layer and refrigerate for 30 minutes.

Pour the mango purée to the second half of the custard and mix in.Fold in the small mango pieces too.This is the third layer.Pour this over the set second layer and refrigerate it overnight or until set(6-7 hours).

7.For decoration

Praline-1/2 cup

Pistachios sliced-1/4 cup

Decorate the set Soufflé as you like with the praline & Pistachios.

For Praline

Heat 1/2 cup sugar in a heavy bottom pan without stirring till lightly browned and all the sugar dissolved.

Take a buttered steel plate and place some slit cashews on it .Pour the caramelized sugar over the cashews.Once cooled broke this and powder it.