Recipe courtesy of Lee Anne Wong
Lilikoi Soufflé
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- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 26 g
- Protein
- 7 g
- Cholesterol
- 188 mg
- Sodium
- 101 mg
A soufflé doesn’t have to be intimidating to make, but if done successfully, it is a showstopper (or “The Closer” as I term it at my Maui restaurant Papa’aina). Enter the gloriously tart and refreshing tropical flavor of passionfruit a.k.a. lilikoi in Hawaiian terminology. Lilikoi is far and away my favorite flavor and fruit, and we have at least 4 or 5 varieties growing here in Maui. Floral, tropical and intoxicating would be words to describe the aroma. The pulp and juice are prized, but I also love using the seeds when fresh lilikoi is available. Here, an easy 12-minute soufflé gets the royal treatment in an unexpected vessel: the cast-iron skillet.
- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 0 g
- Sugar
- 26 g
- Protein
- 7 g
- Cholesterol
- 188 mg
- Sodium
- 101 mg
Ingredients
Directions
- Preheat the oven to 375 to 400 degrees F.
- Using cold butter, grease two 6-inch cast-iron skillets, making sure to cover the bottoms and interior sides. Pour 1/4 cup granulated sugar into each skillet and, working over a large bowl, tilt each skillet until the interior is coated with sugar. Dump the excess sugar into the bowl below.
- In a stand mixer, combine the egg whites and cream of tartar and whip until soft peaks form. Continue to whip, adding 1/3 cup granulated sugar in a steady stream. Whip on high until stiff peaks form (you can do this by hand as well).
- In a separate large bowl, combine the egg yolks with the lilikoi purée, flour, salt and remaining 1/3 cup granulated sugar. Mix with a spatula until well combined, then fold in the egg whites, mixing thoroughly until combined with no streaks.
- Spread the soufflé batter evenly into both skillets and use a large offset spatula to level the tops. Clean the top side edges of the skillets before placing in the oven for 10 to 12 minutes.
- Dust with powdered sugar upon removal from the oven and eat IMMEDIATELY.
