GSLX-DES-2026-001 · Signature
The Dessert · Signature Programme
The rise waits for no one.
À la minute, from oven to table in sixty seconds. Anglaise poured tableside. The finale of every menu.
Passion Fruit Soufflé
Fresh passion fruit soufflé · risen four centimetres above the ramekin · pouring warm vanilla anglaise · icing sugar dust · Madagascar bourbon vanilla.
Yield8covers
Portion1ramekin
Bake Time12min
SkillPastry · Tier 3
Cost/Cover£3.08
Sell£14.00
GSLX-DES-2026-001 · HERO
Risen soufflé · icing sugar · vanilla anglaise · dark ceramic ramekin
Soufflé · risen 4 cm
180 °C · 12 min
Passion fruit reduction
À la minute · 60 s pass
Anglaise tableside
Buttered · sugared rim
01
Provenance & Sourcing
Passion FruitBoiron professional purée · 12° Brix · Vietnam
VanillaMadagascar Bourbon Grade A · Longoza Estate
EggsFree-range Burford Brown · same-day laid
CreamEstate Dairy · 48% MF · Somerset
SugarCaster superfine · unrefined Muscovado for rim
ButterBeurre d'Isigny AOP · Normandy · ramekin coating
RamekinDark ceramic · 8 cm · straight-sided
SupplierCook Fine Foods · same-day delivery
02
Mise en Place
Four components. Purée reduced, whites whipped, ramekins prepped, anglaise warm. All to hand at ticket call.
MISE 01Passion fruit
MISE 02Whites
MISE 03Ramekins
MISE 04Anglaise
03
Method — four moves
Base at prep. Whites à la minute. The rise cannot wait. From ticket to table in twelve minutes flat.
01
METHOD 01The reduction
02
METHOD 02Fold whites
- Base. Reduce passion fruit purée to 120 g with 60 g caster sugar. Whisk in cornflour slurry. Cook 90 s to bind. Cool to 30 °C. Prep-hold.
- Whites. 8 fresh whites to soft peak in immaculate copper bowl. Rain in 120 g caster sugar. Whip to firm glossy peaks. Never overbeat — dry whites collapse.
- Fold. One quarter of whites into base to slacken. Fold remaining whites in three additions. Stop folding while streaks still visible. À la minute only.
- Bake & serve. Fill ramekins to rim, smooth top with palette knife, run thumb around rim to release from wall. 180 °C, 12 minutes. Dust icing sugar. Pass in 60 seconds. Anglaise poured tableside.
04
Critical Control Points
| CCP | Standard | Verification |
|---|---|---|
| Base temp before fold | 25–30 °C · never above 35 °C | Digital probe · every batch |
| Whites cleanliness | Zero yolk trace · zero fat | Visual check + squeeze test |
| Oven temp accuracy | 180 °C ± 3 °C · verified pre-service | Digital oven probe · logged |
| Ramekin prep | Straight upward brush strokes · sugar coat even | Kitchen check · every ramekin |
| Service window | < 60 s from oven to guest | Pass timer · non-negotiable |
05
Sub-Recipes & Components
Passion fruit reductionGSLX-SUB-PR-007 · 120 g yield · 90s cook
Vanilla anglaiseGSLX-SUB-VA-008 · Crème anglaise · 82 °C hold
Ramekin prepGSLX-SUB-RP-009 · Softened butter + caster sugar coating
06
Classification
CategoryDessert · classical French soufflé
Menu PositionCourse 4 of 5 · tasting menu finale (before cocktail)
ComplexityTier 3 · Pastry chef only · not a CDP task
VesselDark ceramic ramekin · 8 cm · buttered + sugared
Serve Temp180 °C oven · 62 °C internal at pass
Prep AheadReduction + ramekins at prep · whites à la minute only
07
Ingredients — Yield 8 covers
| Component | Measure | Standard / Allergen |
|---|---|---|
| Passion fruit purée · Boiron | 200 g | 12° Brix · none |
| Egg whites · fresh Burford Brown | 240 g (~8 whites) | Room temp, no yolk trace · Egg |
| Caster sugar · superfine | 180 g (60 g base · 120 g whites) | Unrefined preferred |
| Cornflour · stabiliser | 15 g | Whisked into cold water slurry first |
| Icing sugar · dusting | To finish | At pass · never before |
| Butter · Isigny AOP · softened | 60 g total | Ramekin coating · Dairy |
| Caster sugar · rim coating | 90 g total | Even coat, tapped out |
| Vanilla anglaise · sub-recipe | 60 ml per cover | Sub GSLX-SUB-VA-008 · Dairy, Egg |
08
Presentation & Service
VesselDark ceramic ramekin · 8 cm
UnderplateWarm charger · 22 cm · linen napkin between
SauceAnglaise · copper jug · poured tableside
GarnishIcing sugar dust · at pass · never in kitchen
CutleryDessert spoon · warmed slightly
Service NoteServe within 60 s of oven · soufflés wait for no one · guest instructed to pierce centre for anglaise
09
Wine Pairing
RecommendedSauternes · Château Guiraud · 2015
StyleBotrytised Semillon · honeyed · high acid
Also PairsTokaji Aszú 5 Puttonyos · Coteaux du Layon
By the GlassLate-harvest Riesling · Alsace
Non-AlcoholicPassion fruit + jasmine tea infusion · warm
Never WithDry white · red wine · anything above 5 g/L residual sugar difference
The wine must match or exceed the sweetness of the soufflé — otherwise the wine reads bitter. Sauternes carries the passion fruit acid, the anglaise smooths the botrytis.
10
Substitutions & Property Adaptations
| Original | Property / Reason | Substitution |
|---|---|---|
| Boiron passion fruit | Manila · availability | Fresh strained passion fruit purée · double-strained |
| Isigny AOP butter | US properties · import | Vermont Creamery cultured · same 82% MF |
| Madagascar vanilla | Any · price constraint | Vanilla bean paste (Nielsen-Massey) at 1.5x volume |
| Estate Dairy cream | Warsaw · sourcing | Any 48% MF cream · verified freshness |
11
Training Notes & Common Failures
- ×Collapsed on the walk. Base too hot when whites folded. Base MUST be 30 °C or below. Test with the tip of a finger — comfortable warmth only.
- ×Uneven rise. Ramekin buttered with sideways strokes. Butter with straight UPWARD strokes only. Rise follows the brush.
- ×Skin split. Thumb-run around rim forgotten. Always run a thumb around the top edge before oven — releases wall for clean rise.
- ×Deflated at pass. Walked slowly to table. Sprint. Sixty seconds max. Waiter must be ready before oven opens.
- ×Anglaise curdled. Held above 85 °C. Bain-marie at 82 °C, stirred every 3 min. Discard if surface skin forms.
12
Cost & Margin
| Line | Cost | Notes |
|---|---|---|
| Passion fruit purée · 25 g pro-rata | £1.85 | Boiron premium |
| Eggs · 30 g whites (1 large) | £0.35 | Burford Brown free-range |
| Sugar + cornflour | £0.12 | Amortised |
| Anglaise · 60 ml per cover | £0.65 | Cream + yolk + vanilla · house-made |
| Vanilla + finishing sugar | £0.11 | Madagascar bourbon vanilla |
| Total cost/cover | £3.08 | 22.0% of sell |
| Sell price | £14.00 | Signature dessert · tasting menu finale |
| Gross margin | 78.0% | Category-standard for à la minute pastry |
13
Allergens & Compliance
Egg
Dairy (anglaise, butter)
À la minute preparation declared on menu · Nut-free kitchen station used · Guests advised of 15-min wait time
14
Version History
| Version | Date | Author | Change |
|---|---|---|---|
| v1.0 | 2026-08-19 | Edward Phillips Blanco | Initial signed release · Volume I MMXXVI |
GSLX-DES-2026-001 · Recipe Codex™ · Volume I · MMXXVI
Signed · Edward Phillips Blanco · N° 001