Tie a folded strip of baking parchment around the top of 4 x 150 ml ramekin dishes, so it sticks up by about 2.5 cm (1 inch). Using a liquidiser or hand blender, blend the mango flesh with the Splenda Granulated until smooth.
Passion Fruit & Mango Souffle
Passion Fruit & Mango Souffle
- Makes4 servings
- Prep Time15 min
- Chilling Time2 hr
- Total Time2 hr 15 min
- Calories181
- Made withSplenda Granulated Sweetener
Ingredients
- 5 sheets leaf gelatine, about 9 g in total
- 300 g ripe mango flesh
- 3 egg whites
- 150 ml reduced fat double cream
- 3 tablespoons SPLENDA® Granulated
For the decoration
- 2 passion fruit, halved and flesh scooped out
- 2 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy181 kcal232.05%
- Total Fat11.50 g14.74%
- of which saturates8.70 g3.16%
- Total Carbohydrate14.30 g5.2%
- of which sugars12.40 g4.51%
- Fibre3.00 g10.71%
- Protein5.80 g11.6%
- Salt0.20 g0.07%
Instructions
1
2
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.
3
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.
4
Divide the soufflé mixture between the ramekins, level the tops and chill for at least 2 hours until set.
5
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.
Made with
Splenda Granulated Sweetener
