Dish

Soufflé au kiwi

Kiwi Souffle

Soufflé au kiwi is made with a kiwi-infused custard base that is lightened with whipped egg whites. The mixture is then baked in a ramekin until it rises and forms a golden brown crust. The result is a tangy and sweet dessert that is both refreshing and satisfying. This dessert is best served immediately after baking, as it will begin to deflate after a few minutes.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

The origins of soufflé au kiwi are unclear, but it is believed to have originated in France in the early 20th century. It has since become a popular dessert around the world.

Dietary considerations

This dish is not suitable for individuals with egg allergies or lactose intolerance.

Variations

Variations of soufflé au kiwi include adding a layer of sliced kiwi to the bottom of the ramekin before adding the custard mixture. Another variation is to add a layer of whipped cream on top of the soufflé before serving.

Presentation and garnishing

Soufflé au kiwi can be garnished with a slice of kiwi and a sprig of fresh mint.

Tips & Tricks

To ensure that the soufflé rises properly, it is important to beat the egg whites until stiff peaks form. It is also important to fold the egg whites into the custard mixture gently to avoid deflating the mixture.