Passionfruit soufflé with vanilla anglaise by Guillaume Brahimi


Serves 6

Passionfruit base

  • 30 g cornflour
  • 65 g caster sugar
  • 250 ml strained passionfruit juice,
  • ¼ vanilla bean, split and seeds scraped


  • 30 g g softened unsalted butter
  • 120 g caster sugar, plus extra for dusting
  • 250 g Passion fruit base
  • 300 g egg whites at room temperature

Vanilla crème anglaise

  • 160 ml pure cream
  • 160 ml milk
  • 2 vanilla beans, split and seeds scraped
  • 4 egg yolks
  • 50 g caster sugar


For the passionfruit base, whisk together the cornflour and sugar in a bowl. Pour in the passionfruit juice and mix well to ensure there are no lumps. Stir in the vanilla seeds.
Pour the mixture in a saucepan and bring to a boil over medium heat, whisking regularly to ensure it doesn’t stick to the bottom. Reduce to heat and low and cook for 2-3 minutes until thick, whisking continuously. Transfer to a bowl and cover closely with plastic film. Leave to cool at room temperature.

For the vanilla crème anglaise, place the milk, cream and vanilla pods and seeds in a saucepan over medium heat and bring to the boil. Whisk together the egg yolks and sugar in a large bowl until combined, then pour the hot milk and cream mixture on top. Whisk together and then return the mixture to the pan over low heat. Cook, stirring with a wooden spoon, for about 3 minutes, or until the anglaise coats the back of the spoon. Strain through a sieve into a bowl, then leave to cool in fridge.

Preheat the oven to 200°C.

To make the soufflé, lightly and evenly brush 6 soufflé moulds with the butter. Dust the moulds with sugar, shaking off any excess. Place the passionfruit base into a large bowl and whisk until totally smooth. Place the egg whites in the bowl of an electric mixer and begin to whisking on the fast setting. When the whites start foaming, slowly add the sugar and continue to whisk until just firm, then turn off immediately.

Add a quarter of the egg white to the passionfruit base and whisk together to combine. Fold in the remaining egg whites gently using a spatula. Pipe the mixture into the moulds and flatten with a palette knife. Gently run your finger around the rim of soufflés to stop the edges sticking to ramekin. Place in the oven and cook for 8 minutes or until risen and slightly golden.

To serve, make a hole in the soufflé and pour in the anglaise.

Find more Guillaume Brahimi's recipes :
Profiteroles with vanilla ice-cream and chocolate sauce (External link)