Active Time

　　45 min

　　Total Time

　　4 hr

　　

Ingredients

Makes 6 servings

　　1 teaspoon unflavored gelatin (less than one 1/4-oz envelope)

　　2 tablespoons fresh lime juice

　　2/3 cup thawed frozen unsweetened passion fruit pulp*

　　3/4 cup sugar

　　1/4 cup water

　　3 large egg whites

　　1/3 cup chilled heavy cream

　　

Garnish:

Garnish: thin strips of lime zest

　　

Special equipment:

wax or parchment paper

　　6 (3-oz) ramekins

　　a candy thermometer

　　a standing electric mixer

　　

Prepare ramekins:

Step 1

Cut paper into 6 (13- by 2 1/2-inch) strips. Wrap a strip tightly around outside of each ramekin to form a 1-inch collar and tape overlapping ends together. Arrange ramekins on a 9-inch baking pan.

　　

Make soufflés:

Step 2

Sprinkle gelatin over lime juice in a small saucepan and let soften 1 minute. Stir in passion fruit pulp and heat over moderately low heat, stirring, until gelatin is dissolved, about 3 minutes. Transfer to a metal bowl, then set bowl in a larger bowl of ice and cold water and quick-chill mixture, stirring occasionally, until it begins to thicken, about 10 minutes.

　　

Step 3

Heat sugar and water in a 1-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring until syrup registers 238°F on thermometer, about 5 minutes.

　　

Step 4

While syrup is boiling, beat egg whites with a pinch of salt in mixer at medium speed until stiff peaks form. Pour syrup in a slow stream down side of mixer bowl, beating constantly at high speed, and continue beating until meringue is room temperature, 4 to 5 minutes.

　　

Step 5

Whisk cream in a chilled bowl until soft peaks form.

　　

Step 6

Whisk one fourth of meringue into passion fruit pulp to lighten, then fold pulp into remaining meringue along with whipped cream. Spoon into ramekins, filling them 1/3 to 1 inch above rims.

　　

Step 7

Freeze until firm, then cover with plastic wrap and freeze at least 2 hours. Let soufflés soften in refrigerator about 20 minutes before serving.

　　

Step 8

*Available in Latino markets.

　　

Nutrition Per Serving

Each serving contains about 176 calories and 5 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cook's notes:

　　Soufflés can be made 3 days ahead and kept frozen. If you can't find frozen unsweetened passion fruit pulp, you can substitute 12 ripe passion fruit. Force flesh through a fine sieve into a bowl (pulp will be very liquid), discarding seeds. If egg safety is a problem in your area, you can substitute powdered egg whites, such as Just Whites, and reconstitute according to package instructions.