Passion Fruit Souffle

Souffle is a hallmark of French culinary tradition. The soufflé was first introduced in 1742 but popularized in the early nineteenth century when the recipe was published in the 1814 cookbook Le Pâtissier Royal Parisien by the famous French chef Marie-Antoine Carême. A soufflé is a baked dish with a flavorful base mixed with beaten egg whites. When baked, air bubbles in the egg whites expand, puffing the soufflé over the top of the dish. The name for this signature French dish is a derivative of the French verb “souffler,” which means “to blow” or “to inflate.” This recipe features one of my favorite flavors — passion fruit. Look for frozen passion fruit puree at Whole Foods for this recipe. This recipe makes six 6-oz portions of souffle.

Unbalanced

% Daily Values based on a 2,000 calorie diet