Fruit Soufflé

Fruit Soufflé
3 from 5 ratings
This recipe comes from chef Michael Gabriel, Pastry Chef at Rock Center Café and The Sea Grill. It's versatile enough you can use any type of fruit purée.
  • 1 cup fruit purée of your choice
  • 4 teaspoon apple pectin
  • 1/4 cup water
  • 1/2 cup sugar
  • 8 egg whites
  • 1/2 cup sugar
  1. Preheat oven to 400 degrees.
  2. Set up 20 ramekins — coat the inside with soft butter and then in sugar. Set aside.
  3. In a Kitchen Aid mixing bowl fitted with the whip attachment, whip the egg whites on medium speed.
  4. Combine 1/2 cup of sugar and pectin and set aside.
  5. In a small sauté pan combine 1/2 cup of sugar and 1/4 cup of water and place on low heat and cook till 241 degrees (soft ball stage). Add this to the whipping egg whites.
  6. Place the purée in a small sauté pan and place it over medium heat. Start adding the sugar and pectin mixture to the warming purée. Use a whisk to ensure the ingredients are being mixed together.
  7. Take the purée mixture and place in separate mixing bowl. Combine purée mixture and the meringue and fold together with a rubber spatula until combined. Place this mixture into a piping bag fitted with a round piping tip and pipe the soufflé into the buttered and sugared ramekins.
  8. Bake for 6 minutes.