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Recipe details
Yellow Melon, Plum and Mascarpone Soufflé with Sweet Tomato
A tender individual baked soufflé combining blended yellow melon, plum and tomato with mascarpone, egg and cornstarch, finished with a softly risen top and creamy center.
≈ 176 kcal/100 g · ≈ 560 kcal/serving
55 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and seeded, diced120 g
ripe tomato, seeded and diced80 g
ripe plum, pitted and diced90 g
mascarpone80 g
large egg, separated1 pcs
granulated sugar25 g
cornstarch8 g
butter, for greasing5 g
fine salt1 g
Cookware and utensils
2-cup ovenproof soufflé dish
small saucepan
blender
mixing bowl
whisk
rubber spatula
baking sheet
Directions
01
Heat the oven to 200°C / 400°F and place a baking sheet inside.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
200°C / 400°F
02
Butter the soufflé dish and coat its inside lightly with 5 g of the sugar.
Products
butter, for greasing — 5 g; granulated sugar — 25 g
Action
grease
Time
2 min
Temperature
—
03
Simmer the melon, tomato and plum in a saucepan for 8 minutes, until the tomato softens and excess juice evaporates.
Products
yellow melon, peeled and seeded, diced — 120 g; ripe tomato, seeded and diced — 80 g; ripe plum, pitted and diced — 90 g
Action
simmer
Time
8 min
Temperature
medium heat
04
Blend the warm fruit mixture until smooth
Products
yellow melon, peeled and seeded, diced — 120 g; ripe tomato, seeded and diced — 80 g; ripe plum, pitted and diced — 90 g
Action
blend
Time
3 min
Temperature
slightly warm
05
cool it for 5 minutes
Products
yellow melon, peeled and seeded, diced — 120 g; ripe tomato, seeded and diced — 80 g; ripe plum, pitted and diced — 90 g
Action
blend
Time
3 min
Temperature
slightly warm
06
Whisk the mascarpone, egg yolk, cornstarch, salt and the remaining 20 g sugar into the cooled fruit purée.
Products
mascarpone — 80 g; large egg, separated — 1 pcs; cornstarch — 8 g; fine salt — 1 g; granulated sugar — 25 g
Action
mix
Time
3 min
Temperature
cool
07
Whip the egg white to firm peaks.
Products
large egg, separated — 1 pcs
Action
whip
Time
4 min
Temperature
room temperature
08
Fold the whipped egg white into the mascarpone mixture in two additions.
Products
large egg, separated — 1 pcs; mascarpone — 80 g
Action
fold
Time
2 min
Temperature
—
09
Transfer the batter to the prepared dish and bake it on the heated sheet for 18 minutes.
Products
No products at this step
Action
bake
Time
18 min
Temperature
200°C / 400°F
10
Serve the soufflé immediately while its center remains tender.
Products
No products at this step
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
