Gordon Ramsay Passion Fruit Soufflé Recipe

This light, airy gordon ramsay passion fruit souffle recipe is made with a sharp fruit base, whipped egg whites, and ready in just over 40 minutes. Watch the mixture rise elegantly above the rim to create a perfectly straight “chimney” effect that stays tall. I absolutely love serving this straight from the oven when the centre is still steaming and soft.

Try More Desserts Recipes:

• Gordon Ramsay Shortbread Cookies Recipe
• Gordon Ramsay Bread Pudding Recipe
• Gordon Ramsay Crepe Suzette Recipe

The Secret To Getting It Right

I learned the hard way that the difference between a leanin

g tower and a straight rise is all in the brushwork. When you butter the ramekins, you must use upward vertical strokes with your pastry brush; these tiny lines of butter act like tram tracks, guiding the soufflé straight up as it expands.

Another massive lesson was temperature control with the fruit base. If you fold the egg whites into a base that is fridge-cold, the mixture seizes and you lose all the air you just whisked in, but if it’s too warm, the eggs scramble. Getting that base to room temperature—smooth and pliable—is the only way to get that signature Ramsay height.

Gordon Ramsay Passion Fruit Souffle Ingredients

• For the Fruit Base:
• 320g passion fruit purée (seeds removed)
• 36g caster sugar
• 22g cornflour
• 1 tsp vanilla bean paste
• For the Meringue:
• 200g egg whites (approx. 6 large eggs, room temperature)
• 40g caster sugar
• For the Ramekins:
• 50g unsalted butter, very soft
• Caster sugar for dusting

How To Make Gordon Ramsay Passion Fruit Souffle

1. Make the Fruit Base: Place the passion fruit purée in a saucepan over medium heat until it begins to simmer. In a small bowl, whisk the 36g caster sugar and cornflour together, then whisk this mixture into the hot purée. Cook for 1 minute, stirring constantly until thickened, then stir in the vanilla. Transfer to a bowl, cover with cling film touching the surface, and let it cool completely to room temperature.
2. Prepare the Ramekins: Brush four large ramekins with the soft butter using upward vertical strokes from the base to the rim. Dust the insides with caster sugar, rotating to coat evenly, then tap out the excess.
3. Whip the Egg Whites: In a clean bowl, whisk the egg whites until frothy. Gradually add the 40g sugar, one tablespoon at a time, and continue whisking until you reach medium-stiff peaks (glossy but not dry).
4. Mix the Base: Measure out 240g of your cooled fruit base (save any extra for a sauce). Whisk it briefly to ensure it is smooth. Take one-third of the meringue and whisk it vigorously into the fruit base to loosen the mixture.
5. Fold and Bake: Gently fold the remaining meringue into the base in two batches, being careful not to knock out the air. Spoon the mixture into the ramekins, level the tops with a palette knife, and run your thumb around the rim to clean it. Bake at 180°C (160°C fan) for 11-13 minutes until risen and golden.

Recipe Tips

• Clean the Rim: After filling the ramekins, run your thumb around the inside edge of the rim. This creates a small groove that allows the soufflé to “pop” up freely without snagging on the edge.
• Room Temp Whites: Cold egg whites don’t aerate as well as room temperature ones. Take your eggs out of the fridge an hour before you start to get maximum volume.
• Don’t Open the Door: Resist the urge to check on them during the first 10 minutes of baking. A sudden draft of cool air will cause the steam to condense and the soufflé to collapse instantly.

What To Serve With Passion Fruit Soufflé?

Because passion fruit is quite tart, you need something creamy to balance the acidity. A small jug of pouring cream or a scoop of high-quality vanilla bean ice cream dropped into the centre works brilliantly. Gordon often serves this simply with a dusting of icing sugar, but a side of white chocolate ganache is also a fantastic pairing.

How To Store Leftovers Passion Fruit Soufflé?

Soufflés wait for no one and cannot be stored once baked; they must be eaten immediately. However, you can make the fruit base up to 3 days in advance and keep it in the fridge. You can also prep the ramekins with butter and sugar and store them in the fridge for a few hours before baking.

FAQs

Why did my soufflé collapse?
They naturally sink a bit after coming out of the oven as the steam escapes. If it collapsed inside the oven, you likely opened the door too early or didn’t whisk the egg whites to a stable enough peak.

Can I use fresh passion fruit?
Yes, but you must sieve the seeds out to get a smooth purée. You will need about 10-12 wrinkled, ripe passion fruits to get enough purée for this recipe.

Do I need a stand mixer?
No, you can use an electric hand whisk or even a manual balloon whisk if you have the stamina. The key is reaching those glossy, firm peaks regardless of the tool you use.

More Desserts Recipes:

• Gordon Ramsay Chocolate Mousse Recipe
• Gordon Ramsay Tiramisu Recipe
• Gordon Ramsay Creme Brulee Recipe

Passion Fruit Souffle Nutrition Fact

• Calories: 195 kcal
• Total Fat: 0.5g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrate: 42g
• Protein: 6g

gordon ramsay passion fruit souffle recipe

Recipe by Sophie LaneCourse: Desserts, Breakfast, SnacksCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

This airy gordon ramsay passion fruit souffle recipe combines a sharp, tropical purée with sweet meringue for a dessert that rises tall in just 13 minutes. It creates a stunning centrepiece that is impressive yet surprisingly manageable.

Ingredients

• For the Fruit Base:

• 320g passion fruit purée (seeds removed)

• 36g caster sugar

• 22g cornflour

• 1 tsp vanilla bean paste

• For the Meringue:

• 200g egg whites (approx. 6 large eggs, room temperature)

• 40g caster sugar

• For the Ramekins:

• 50g unsalted butter, very soft

• Caster sugar for dusting

Directions

• Make the Fruit Base: Place the passion fruit purée in a saucepan over medium heat until it begins to simmer. In a small bowl, whisk the 36g caster sugar and cornflour together, then whisk this mixture into the hot purée. Cook for 1 minute, stirring constantly until thickened, then stir in the vanilla. Transfer to a bowl, cover with cling film touching the surface, and let it cool completely to room temperature.
• Prepare the Ramekins: Brush four large ramekins with the soft butter using upward vertical strokes from the base to the rim. Dust the insides with caster sugar, rotating to coat evenly, then tap out the excess.
• Whip the Egg Whites: In a clean bowl, whisk the egg whites until frothy. Gradually add the 40g sugar, one tablespoon at a time, and continue whisking until you reach medium-stiff peaks (glossy but not dry).
• Mix the Base: Measure out 240g of your cooled fruit base (save any extra for a sauce). Whisk it briefly to ensure it is smooth. Take one-third of the meringue and whisk it vigorously into the fruit base to loosen the mixture.
• Fold and Bake: Gently fold the remaining meringue into the base in two batches, being careful not to knock out the air. Spoon the mixture into the ramekins, level the tops with a palette knife, and run your thumb around the rim to clean it. Bake at 180°C (160°C fan) for 11-13 minutes until risen and golden.