Light and fluffy soufflés infused with passion fruit juice and pulp! Dip soufflés into a passion fruit and whipped cream mix and enjoy.
- 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
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.
In a sieve over a bowl, strain passion fruit. Measure juice and return enough of the seeds to make ½ cup pulp.
In a medium bowl, whisk egg-yolks, passion fruit, and 2 tbsps icing sugar, juice and zest.
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.
Gently fold egg-white mixture into passion fruit mixture until just combined.
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.
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