Feijoa Soufflés

Name: Feijoa Soufflés
Yield: 4 servings
Ingredients: ⅔ cup Feijoa Purée, at room temperature; 1 tablespoon sugar, plus a little for the dishes; 2 extra-large or jumbo egg whites; Big pinch cream of tartar; Big pinch salt; ½ cup heavy (or whipping) cream, whipped to form very soft mounds

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

High-rising, light, with a bright fresh-fruit flavor, these petite individual soufflés can be assembled and baked very quickly, if you’ve made the fruit purée beforehand. The recipe can be doubled.

Ingredients

⅔ cup Feijoa Purée, at room temperature
1 tablespoon sugar, plus a little for the dishes

Dessert
Vegetarian
Gluten-free

Method

Preheat oven to 400 degrees. Lightly butter 4 soufflé dishes or custard cups of about ¾-cup capacity. Sprinkle interior of each sparingly with sugar to coat very lightly. Bring a kettle of water to a boil.
Beat egg whites, cream of tartar, and salt in