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Fan the flame this Valentine's Day with Passion Fruit Souffl

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BY SUSAN FILSON

Published: February 12, 2012

Whenever I imagine an intimate, candlelit dinner for two, there are certain foods that come to mind, like lobster, oysters, dark chocolate and a fluffy, ethereal soufflé. Especially the soufflé.

To me, a soufflé is the ultimate indulgence, reserved for only the most special occasions. Maybe because it's French, and I find all things French impossibly romantic. There's a certain mystique about the soufflé. It has the reputation of being temperamental, unpredictable and a tad capricious. There's no doubt about it, the soufflé is a diva. And, divas often get away with their bad behavior because they are brilliant and adored.

I'd always worshipped the soufflé from afar. Too fickle for me! I like a sure thing, and a chocolate cake has never let me down. But, there comes a time when you have to face your fears, and this was my time. I found the perfect starting point with Chef Daniel Boulud's version of a Passion Fruit Soufflé. What could be more perfect for Valentine's Day?

Surprisingly, the process of making a soufflé was not nearly as difficult as I expected it to be. I whipped some egg whites and sugar into oblivion, and then gently folded them into a mix of egg yolks and passion fruit puree. Then, I plopped the resulting mixture into small soufflé dishes and popped them into the oven.

Boulud suggests piping the soufflé mixture into the dishes using a pastry bag. Don't do it! That stuff is way too thin and fragile. I lost almost a whole cup of it as it oozed out of my pastry bag and all over my kitchen counter! I make these mistakes so you don't have to. Do yourself a favor and use a spoon.

If you really want to make these soufflés extra special, pair them with a luxuriously rich and decadent chocolate sauce. You can buy one ready-made, or make this little black dress of chocolate sauces from David Lebovitz.

Please, please, please don't be afraid to try these soufflés for yourself. If I can do it, so can you. And just think how special your sweetheart will feel when presented with a masterpiece like this! I'm not making any promises, but there might even be a little something sparkly in it for you.

Passion Fruit Soufflé

Adapted from a recipe by Daniel Boulud.

Note: Passion fruit puree can be found in the freezer section of many supermarkets, and in most Latin markets.

Serves 4

Bittersweet Chocolate Sauce

Adapted from a recipe by David Lebovitz

Makes about 2½ cups

Find more amazingly easy recipes at Susan Filson's blog, stickygooeycreamychewy.com.

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