Cretan Kiwi Soufflé

Ingredients

In this Cretan adaptation, we replace the traditional French ingredients with Cretan ones. The original recipe calls for ingredients like eggs, sugar, and flour, which remain unchanged. However, we incorporate locally grown kiwis from Crete to infuse the soufflé with a unique Mediterranean flavor. Additionally, we add a touch of Cretan honey to enhance the sweetness and provide a subtle floral note. We alse have the original recipe for Soufflé au kiwi, so you can check it out.

• 4 kiwis, peeled and pureed 4 kiwis, peeled and pureed
• 4 eggs, separated 4 eggs, separated
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 tablespoon Cretan honey 1 tablespoon Cretan honey
• Butter, for greasing the ramekins Butter, for greasing the ramekins
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 38g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Grease the ramekins with butter and dust them with powdered sugar.
3. 3.
   In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
4. 4.
   Gradually add the flour to the egg yolk mixture, whisking continuously.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the egg whites into the egg yolk mixture.
7. 7.
   Add the kiwi puree and Cretan honey to the batter, and fold until well combined.
8. 8.
   Pour the batter into the prepared ramekins, filling them three-quarters full.
9. 9.
   Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the soufflés have risen and are golden brown on top.
10. 10.
    Remove from the oven and serve immediately, dusted with powdered sugar.

Treat your ingredients with care...

• Kiwis — Choose ripe kiwis for the best flavor. Make sure to puree them until smooth for a silky texture.

Tips & Tricks

• Be gentle when folding the egg whites into the batter to maintain the soufflé's lightness.
• Serve the soufflés immediately after baking to enjoy their fluffy texture.
• For an extra touch of Cretan flavor, drizzle some Cretan honey over the soufflés before serving.

Serving advice

Serve the Cretan Kiwi Soufflé warm as a delightful dessert after a Cretan feast. Pair it with a dollop of Greek yogurt or a scoop of vanilla ice cream for a creamy contrast.

Presentation advice

Present the Cretan Kiwi Soufflé in individual ramekins, dusted with powdered sugar. Garnish with a slice of fresh kiwi or a sprig of mint for an elegant touch.