Passion Fruit & Mango Souffle

4 servings, ready in 2 hours and 15 minutes

Enjoy this quick & easy Passion Fruit & Mango Souffle recipe from the SPLENDA® Brand. This simple, make ahead recipe is established with just a few steps! Try it now with SPLENDA® Sugar Alternative, Granulated!

Serves: 4
Preparation time: 15 minutes plus 2 hours chilling time
Cooking time: no cooking required

Method

Tie a folded strip of baking parchment around the top of 4 x 150ml ramekin dishes, so it sticks up by about 2.5cm (1 inch). Using a liquidiser or hand blender, blend the mango flesh with the SPLENDA® Granulated until smooth.

Put the gelatine in enough cold water to cover it and leave to soak for 5 minutes. Drain, then put the gelatine in a small pan with 2 tablespoons of water and gently heat until dissolved. Remove the pan from the heat, allow to cool slightly, then stir into the blended mango

Whisk the egg whites until they hold soft peaks. In a separate bowl, whisk the double cream until it just holds its shape. Carefully fold the cream into the mango mixture followed by the egg whites, 1 tablespoon at a time.

Divide the soufflé mixture between the ramekins, level the tops and chill for at least 2 hours until set.

To decorate the soufflés, push the passion fruit flesh through a sieve into a pan. Add 1 teaspoon of passion fruit seeds to the pan, add 2 teaspoons of SPLENDA® Granulated and gently heat until dissolved. Allow the mixture to cool a little, then carefully remove the paper collars from the ramekins and decorate the soufflés with the passion fruit glaze.

 

Ingredients

  • 5 sheets leaf gelatine, about 9g in total
  • 300g ripe mango flesh
  • 3 tbsp SPLENDA® Granulated
  • 3 egg whites
  • 150ml reduced fat double cream
  • - - - - - - - - - - - - - -
  • For the decoration
  • - - - - - - - - - - - - - -
  • 2 passion fruit, halved and flesh scooped out
  • 2 tbsp SPLENDA® Granulated

Nutrition information

per serving
Energy 181kcal
Fat 11.50g
of which saturates 8.70g
Carbohydrate 14.3g
of which sugars 12.40g
Fibre 3.00g
Protein 5.80g
Salt 0.20g

Share this recipe