Save up to $70 on VITAMIX - Now through Mother's Day!

Guava Souffle
Date: August 25, 2016
  • --Soufflé
  • 6 egg whites
  • 1 pound guava paste, cut into chunks
  • 4 tablespoons water
  • 3 tablespoons granulated sugar
  • 2 tablespoons butter at room temperature
  • --Cheese Sauce
  • 6 tablespoons Catupiry/cream cheese OR
  • 4 tablespoons white cheddar Spread, softened
  • 1 cup heavy cream at room temperature
  • ½ cup sweet condensed milk
Preparation Steps:
  1. Soufflé: (Steps 2 - 6)
  2. Preheat oven to 375 degrees. Butter and sugar the inside of 8 medium size ramekins in a small sauce pan over low heat, melt the paste with the water until it soft and creamy.
  3. Remove the sauce pan from the heat and into a large glass bowl and let it cool to the touch – 10 minutes.
  4. With a stand mixer, beat the egg whites to firm peaks. Once done, incorporate about 1/3 of the whites into the guava paste and briskly mix it. Using a spatula, delicately fold the remaining egg whites, just until whites are incorporated.
  5. Transfer the batter into the ramekins, leaving about a finger’s worth of space from the top. Bake the ramekins on a rimmed baking sheet for 20-30 minutes or until they rise and turn slightly brown.
  6. Warning: Do not open the oven during the baking or the soufflés may deflate.
  7. Sauce: (Steps 8 - 9)
  8. While baking the soufflés, make the sauce. In a medium bowl, add the cheese and the sweetened condensed milk and whisk until combined. Add the heavy cream, whisk until fully incorporated. Set aside to come to room temperature.
  9. Serve the soufflé immediately after coming out of the oven, making a hole in the center and pouring some of the sauce in it.

Yield:  8 servings