| • | 16 oz. The Perfect Purée Banana Puree, thawed |
| • | 16 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 2 lime juice |
| • | 1 qt. heavy cream |
| • | 6 large egg whites, at room temperature |
| • | 10 large egg yolks, at room temperature |
| • | 1 1/2 cups granulated sugar |
| • | 5 tbsp. light corn syrup |
| • | 1/8 cup water |
| |
| Method: |
| 1. | Cut 16 strips of aluminum foil 12″ long and 5″ high. Fold the strips lengthwise in half to 2 1/2″ high. |
| 2. | Wrap one strip around each of the 16 – 4 oz. ramekins and secure with tape. The collar should extend about 1″ above the rim of the ramekins. |
| 3. | Combine the Banana and Pink Guava purees with the lime juice. Refrigerate until needed. |
| 4. | Whip the heavy cream to soft peaks. Refrigerate until needed. |
| 5. | Heat the corn syrup and half the sugar to a boil in a heavy bottom sauce pot and cook to 220°F. |
| 6. | While the syrup is cooking whip the egg yolks on medium speed to a soft peak. |
| 7. | Slowly incorporate the 220° F syrup into the 16 egg yolks at medium to high speed and mix until cool. Hold. |
| 8. | In a small sauce pot combine the water and remaining half of sugar and cook to 220°F. |
| 9. | While the syrup is cooking whip the 6 egg whites on medium speed to a soft peak. |
| 10. | Slowly incorporate the 220° F syrup into the egg whites at medium to high speed and mix until the Italian meringue has cooled. |
| 11. | Using a large rubber spatula, fold the Banana and Pink Guava puree mixture into the egg yolk mixture. |
| 12. | Fold the whipping cream into the Italian meringue. |
| 13. | Fold the two mixtures together. |
| 14. | Fill a pastry bag fitted with a 1/2″ plain tip with the Banana and Pink Guava soufflé mixture. |
| 15. | Pipe the mixture into the prepared ramekins, filling them to the very top of the collars. |
| 16. | Freeze the soufflés for at least 6 hours, preferably overnight. |
| |
| Serving Suggestion: |
| Remove the collars before serving. |
