Passion Fruit & Lime Soufflés

Passion Fruit & Lime Soufflés

By The Weekly  , ,

October 12, 2016

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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.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


1Preheat 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.

2In a sieve over a bowl, strain passion fruit. Measure juice and return enough of the seeds to make ½ cup pulp.

3In a medium bowl, whisk egg-yolks, passion fruit, and 2 tbsps icing sugar, juice and zest.

4In a small bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining icing sugar, beating until firm peaks form.

5Gently fold egg-white mixture into passion fruit mixture until just combined.

6Carefully 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.

7Meanwhile, 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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