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16 oz. The Perfect Purée Banana Puree, thawed |
| • |
16 oz. The Perfect Purée Pink Guava Puree, thawed |
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2 lime juice |
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1 qt. heavy cream |
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6 large egg whites, at room temperature |
| • |
10 large egg yolks, at room temperature |
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1 1/2 cups granulated sugar |
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5 tbsp. light corn syrup |
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1/8 cup water |
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| 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. |
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| Serving Suggestion: |
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Remove the collars before serving. |
