3 sheets (about 5g) of colorless gelatin
6 tablespoons (90ml) water
1 cup (180g) sugar
3 eggs (180g)
6 tablespoons (80g) ripe passion fruit pulp
10 units Magic Toast
1 tablespoon (20g) honey
3 tablespoons (45g) granulated sugar for sprinkling
Makes 5 soufflés
Preparation time: 30 minutes
Cooking time: 30 minutes
Fridge time: 4 hours
Tips: Soft caramel: pour a little syrup in a container with water halfway, make a ball, the syrup keeps the form, but it is soft. Passion fruit pulp is the juice with fruit seed.
Variation: Replace honey and granulated sugar by melted white chocolate
- Prepare 5 round bowls with capacity for approximately 125ml: cut 5 strips of folded waxed paper measuring 3 cm high. Place the strips around the edge of the bowls, making a collar. Secure the collar with adhesive tape. Set aside.
- Dissolve the gelatin in 2 tablespoons of water in water bath (stir until completely dissolved, without boiling). Set aside. Prepare the syrup with half the sugar and 2 tablespoons of water until soft caramelized (refer to tips).
- In a mixer, Beat the egg yolks and gradually pour the syrup nonstop, until light and fluffy. Remove from mixer and add the dissolved gelatin and the passion fruit pulp.
- Prepare a meringue: with the remaining sugar and water, prepare a soft caramel. Beat the egg whites and add the syrup slowly, constantly stirring, until the preparation is cool. Gently mix the meringue and the passion fruit cream. Pour the mixture in the bowls. Refrigerate for at least 4 hours. Serve without the collar, with honey brushed on the Magic Toasts and sprinkled with sugar.
Brush a thin layer of honey on the outside of the Magic Toast and sprinkle granulated sugar.
Remove the collar and serve immediately with the Magic Toast passed in chocolate or granulated sugar.