Kiwi Soufflé

Ingredients

• 4 ripe kiwis, peeled and pureed 4 ripe kiwis, peeled and pureed
• 4 eggs, separated 4 eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• Butter and sugar for greasing the ramekins Butter and sugar for greasing the ramekins

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1.5g
• Carbohydrates (total, sugars): 32g, 24g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and sprinkle sugar to coat the insides.
2. 2.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it starts to simmer. Gradually whisk in the flour and salt until smooth.
4. 4.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
5. 5.
   Add the kiwi puree and lemon juice to the mixture, and stir until well combined.
6. 6.
   In a clean mixing bowl, beat the egg whites until stiff peaks form.
7. 7.
   Gently fold the beaten egg whites into the kiwi mixture until fully incorporated.
8. 8.
   Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and are golden brown on top.
10. 10.
    Serve immediately and enjoy the light and fluffy Kiwi Soufflé.

Treat your ingredients with care...

• Kiwis — Make sure the kiwis are ripe and pureed smoothly for the best flavor and texture in the soufflé.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the kiwi mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking to enjoy its light and fluffy texture.
• Dust the top of the soufflé with powdered sugar for an extra touch of sweetness and presentation.

Serving advice

Serve the Kiwi Soufflé as a standalone dessert or with a dollop of whipped cream on top for added indulgence.

Presentation advice

Present the Kiwi Soufflé in individual ramekins, allowing the golden brown top to be visible. Garnish with a slice of kiwi or a sprig of mint for an elegant touch.