Passion Fruit & Mango Souffle

Makes4 servings
Prep Time15 min
Chilling Time2 hr
Total Time2 hr 15 min
Calories181
Made withSplenda Granulated Sweetener

Ingredients

5 sheets leaf gelatine, about 9 g in total
300 g ripe mango flesh
3 egg whites
150 ml reduced fat double cream
3 tablespoons SPLENDA® Granulated

For the decoration

2 passion fruit, halved and flesh scooped out
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy181 kcal232.05%
Total Fat11.50 g14.74%
of which saturates8.70 g3.16%
Total Carbohydrate14.30 g5.2%
of which sugars12.40 g4.51%
Fibre3.00 g10.71%
Protein5.80 g11.6%
Salt0.20 g0.07%

Instructions

1

Tie a folded strip of baking parchment around the top of 4 x 150 ml ramekin dishes, so it sticks up by about 2.5 cm (1 inch). Using a liquidiser or hand blender, blend the mango flesh with the Splenda Granulated until smooth.

2

Put the gelatine in enough cold water to cover it and leave to soak for 5 minutes. Drain, then put the gelatine in a small pan with 2 tablespoons of water and gently heat until dissolved. Remove the pan from the heat, allow to cool slightly, then stir into the blended mango.

3

Whisk the egg whites until they hold soft peaks. In a separate bowl, whisk the double cream until it just holds its shape. Carefully fold the cream into the mango mixture followed by the egg whites, 1 tablespoon at a time.

4

Divide the soufflé mixture between the ramekins, level the tops and chill for at least 2 hours until set.

5

To decorate the soufflés, push the passion fruit flesh through a sieve into a pan. Add 1 teaspoon of passion fruit seeds to the pan, add 2 teaspoons of Splenda Granulated and gently heat until dissolved. Allow the mixture to cool a little, then carefully remove the paper collars from the ramekins and decorate the soufflés with the passion fruit glaze.

Made with