Passion Fruit Soufflé with Cassis Sorbet and Mint Gastrique

For the sorbet, mix with a hand mixer and freeze in a sorbetiere until creamy. Then keep the sorbet in the freezer.

For the gastrique, caramelize the sugar in a heavy sauté pan until light brown, extinguish with white wine, add the lime zest and mint, cook gently and strain through a sieve. Keep at room temperature.

For the Krem Patissiere, stir 60 ml of milk with egg yolks and flour with a hand mixer, add the remaining milk with sugar and scraped vanilla bean. Add the egg yolk mixture to the boiling milk, boil well, remove from heat and cool covered with parchment paper. Now spread through a fine sieve. Cut the passion fruit in half with a small kitchen knife, separate the pulp from the seeds with a spoon and strain through a sieve. Carefully mix the passion fruit pulp with sugar and beaten egg whites until creamy and firm, then pour into buttered and sugared ramekins. Bake in a water bath in the oven at 190 °C until golden brown. After baking, bring to the table on the spot.

Arrangement:

Arrange the fruit bouquet, spread the gastrique evenly on top, place the sorbet dumpling on the fruit bouquet and place the soufflé dish on the plate.

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