Recipes
90 g for 13 servings (ramekin: 9 cm/3 ½ inches in diameter, 4.5 cm/2 inches high)
Mixture A
500 g milk
80 g egg yolks
80 g granulated sugar
30 g TREHA®
50 g cake flour
20 g Grand Marnier (orange liqueur)
360 g egg whites
60 g TREHA®
60 g granulated sugar
Heat mixture A to make custard cream and cool to room temperature.
Combine Grand Marnier with the custard.
Whip the egg whites and TREHA®︎ to medium peaks, combine granulated sugar, and whip to make a meringue.
Fold a small amount of meringue in the custard cream, and then combine the rest of meringue lightly.
Stabilizes air bubbles, allows soufflé to rise well, and creates smooth mouthfeel.
Maintains fresh flavor and texture when stored frozen with ramekins filled.
Provides a less intense sweetness to allow for the fruit cream flavor and aroma to stand out.
40 g whole eggs
43 g granulated sugar
25 g passion fruit purée
lemon zest (1/5 of a lemon)
23 g butter
In a warm water bath, add granulated sugar, passion fruit purée, and grated lemon zest to the eggs and heat up to 85℃/185°F while mixing.
Strain the egg mixture and combine with butter.
Pour into silicone molds (3 to 4 cm/ about 1 inch in diameter) and freeze.
3 fully ripened bananas, sliced into 3 mm/0.1 inch slices
butter, as needed
granulated sugar, as needed
Coat ramekins with butter (coat well, especially at the edges), and dust with some granulated sugar.
Pipe a small amount of soufflé mixture into the ramekins, and place banana slices and passion fruit cream on top.
Pipe more soufflé mixture on top, until it reaches the edge of the ramekins.
Bake at 200℃/390°F (180℃/360°F for convection oven) for 8 to 12 minutes until the soufflé rises completely. Adjust the baking time depending on the type of oven.
＊The soufflé mixture can be stored frozen after step 3. Thaw the mixture and bake to serve.
