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Papaya soufflé

Does the name soufflé put you off? Many people think that making a soufflé is incredibly complicated. Quite the contrary in fact. The secret is to serve the soufflé quickly, otherwise it will collapse.

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Papaya soufflé

Kitchen tools

  • 6 Ramekin dishes
  • Pastry brush
  • Hand blender or blender
  • Mixer

Preparation method

  1. Preheat the oven to 180 °C. Melt the butter in a saucepan. Brush the inside of the ramekins with the melted butter.
  2. Use a spoon to scoop the seeds from the half papaya. Remove the skin. Slice the flesh into chunks and place in the beaker of the hand blender or mixer. Blend until smooth. Squeeze the lime and finely chop the basil leaves.
  3. Separate 2 eggs. Beat the egg whites with the mixer in a clean bowl until they form stiff peaks.
  4. Beat the other 2 whole eggs and the sugar with the mixer until they are pale yellow and airy. Add the lime juice, basil and honey to the egg mixture. Fold the egg white through this mixture as lightly as possible to create a batter. Sieve the flour above the batter and gently fold it through the batter.
  5. Fill the ramekins ¾ full with the batter. Bake the soufflés in the middle of the oven for about 20 minutes until golden brown and risen. Serve immediately.


  1. Tip: Tastes wonderful with whipped cream and strips of basil.

Nutrition value per person/bite

220 kcal
6 g
5 g
3 g
36 g
28 g
3 g

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