Hot Fruit Souffle
A light and warming fruit soufflé featuring tender cooked fruit, airy meringue, and a delicate flavor. Perfect for a quick dessert or brunch treat for two.
Ingredients
Instructions
- In a small saucepan, combine peeled and cored fruit with water; cover and cook until the fruit is very soft.
- Transfer the cooked fruit and liquid to a blender and process until smooth; pour into a small bowl.
- Lightly beat the egg yolks and add them to the fruit mixture along with a dash of lemon juice.
- Beat the egg whites until stiff peaks form and gently fold them into the fruit and yolk mixture.
- Divide the mixture evenly into 2 individual soufflé dishes.
- Bake at 350°F (175°C) until the tops are brown, about 20 minutes.
- Serve immediately.
Tips & Substitutions
For a lighter soufflé, use egg whites at room temperature for better volume when whipped. If you don't have apples or peaches, ripe bananas can also work well. Add a pinch of cinnamon or nutmeg for extra flavor. Ensure the fruit is fully cooked to achieve a smooth texture when blended. This dish is naturally gluten-free, making it a great option for various dietary needs.
Serving Suggestions
Serve the hot fruit soufflé immediately after baking for the best texture. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Consider a light fruit salad on the side for a refreshing contrast, or serve with a slice of Kasutera for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Note that the soufflé may lose some of its airy texture after reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Fruit Souffle contains roughly 132 calories, with 2g protein, 29g carbohydrates, and 1g fat. It is an excellent source of vitamin C (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit for this recipe. Just ensure to thaw and drain any excess liquid before cooking. The texture may vary slightly, but it will still yield a delicious soufflé.
How do I know when the soufflé is done baking?
The soufflé is done when the tops are golden brown and have puffed up. You can also gently shake the dish; if it jiggles slightly in the center, it is likely cooked through but still soft inside.
Can I make this recipe ahead of time?
It’s best to bake the soufflés right before serving for optimal texture. However, you can prepare the fruit mixture and egg whites in advance and store them separately in the refrigerator. Fold them together just before baking for a fresh dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).