Light and fluffy soufflés infused with passion fruit juice and pulp! Dip soufflés into a passion fruit and whipped cream mix and enjoy.
Yield
4 Servings
Prep Time
15mins
Cook Time
15mins
Difficulty Level
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Light and fluffy soufflés infused with passion fruit juice and pulp! Dip soufflés into a passion fruit and whipped cream mix and enjoy.

Ingredients

  • 20 g butter, softened
  • 1 tbsp caster sugar
  • 5 passion fruit, pulp, plus pulp of 1 extra
  • 2 egg-yolks
  • ½ cup icing-sugar mixture, sifted
  • 1 tbsp lime juice
  • 1 tsp finely grated lime zest
  • 4 egg-whites
  • ½ cup cream, whipped
01.

Preheat oven to hot, 200 C. Lightly grease 4 x 1-cup ramekins with butter. Dust with sugar, shaking out any excess. Place ramekins on an oven tray.

02.

In a sieve over a bowl, strain passion fruit. Measure juice and return enough of the seeds to make ½ cup pulp.

03.

In a medium bowl, whisk egg-yolks, passion fruit, and 2 tbsps icing sugar, juice and zest.

04.

In a small bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining icing sugar, beating until firm peaks form.

05.

Gently fold egg-white mixture into passion fruit mixture until just combined.

06.

Carefully spoon mixture into dishes. Level tops and run your thumb around the edge of each ramekin. Bake 10-12 mins until soufflés are well risen and golden.

07.

Meanwhile, in a small bowl, combine whipped cream with extra passion fruit pulp. Set aside. Dust with icing sugar. Serve straight away with passion fruit cream.

TIP: Have everything prepared for soufflés to the end of step 3. When ready to serve, finish preparing and bake. Serve straight from the oven – they sink fast.

Photo: Rodney Majuca/Bauer

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