“It’s a miracle!”
Today I had my first dinner in two days… The raviolis tasted like the exhaustion of the culinary school days’ when my back and my legs asked for rest.
On the other hand, my refrigerator looks like a true patisserie full of desserts and as much as I try, they seem to last forever… I even lost 2 pounds… wasn’t supposed that all these things had sugar on them? wasn’t I supposed to gain weight?
I’m so excited that I don’t have any time to think about it:
“- It’s a miracle!”
Passion fruit cold soufflé
Serves 4:
5 eggs
5 gelatin sheets
350 ml cream
130 g caster sugar
Cut 4 strips of aluminum foil with a sufficient length to cover the perimeter of the ramekins.
Put the foil around the ramekins and tie with a string.
Grease the ramekins with vegetal oil and sprinkle with caster sugar.
Hydrate the gelatin with some pulp.
Whisk the egg yolks with sugar until the mixture gets white and thick.
Heat the pulp with the gelatin, until it dissolves.
Add the gelatin to the egg mixture, stirring constantly and the remaining passion fruit pulp.
Refrigerate to slightly thicken the mixture (10 minutes).
Combine with the semi whipped cream, then with the whipped egg whites.
Pour the mixture into the ramekins and refrigerate ( hours minimum).
Sprinkle with powdered rose sugar before serving.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Beautiful picture! I love the idea of this – a souffle that will not fall! It’s just lovely!.
This looks and sounds utterly stunning. I love souffles, but have never done a cold one. Maybe I will now…
This dessert is so elegant and the concept so practical as well. Hope you get some down time and a decent dinner after all the hard work you have been putting in.
love passion fruit, and your presentation is spectacular!
brilliant idea
(and, as usual, stunning photographs). Do you know how the gelatin sheets translate into the powdered gelatin? I just moved to a new area and haven’t been able to find a decent grocery store :-\
Antonio,
Here it goes:
1 gelatin sheet = 2 g
powdered gelatin
You’re always welcome…