Recipe courtesy of Lee Anne Wong
Lilikoi Soufflé
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 188
- Sodium
- 101
- Total: 45 min
- Active: 30 min
Ingredients
Cold unsalted butter, for greasing the skillets
1/2 plus 2/3 cup granulated sugar
4 large eggs, separated, at room temperature
1/4 teaspoon cream of tartar
1/3 cup lilikoi purée
2 tablespoons all-purpose flour
Pinch kosher salt
Powdered sugar, for serving
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.