Materials
- Melted butter for greasing
- Icing sugar for dusting
Souffle
- 3 Egg whites
- 2 tablespoons Caster Sugar
Flavouring
- ⅓ cup Passionfruit Pulp
- 1 tablespoon Lemon juice
- 1 ½ tablespoon Caster Sugar
- 2 teaspoons Cornflour
- 1 ½ teaspoon Water
Serving Suggestion
- Icing sugar for dusting
- Vanilla ice-cream to serve
Instructions
Souffle Flavouring
- Place the passionfruit, sugar and lemon juice in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat and bring to the boil.⅓ cup Passionfruit Pulp, 1 tablespoon Lemon juice, 1 ½ tablespoon Caster Sugar
- Combine the cornflour and water in a small bowl and mix to form a smooth paste. Remove the saucepan from the heat and whisk in the cornflour paste. Return to the heat and cook, whisking continuously, for 30 seconds or until thickened.1 ½ teaspoon Water, 2 teaspoons Cornflour
- Pour the passionfruit mixture into a large bowl and refrigerate until cold. (1 hour)
Prep work
- Brush four 3/4 cup capacity ramekins with butter, dust with sugar and place on a baking tray.Melted butter, Icing sugar
Souffle
- Set the oven to 180°C fan forced.
- Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.3 Egg whites
- Gradually add the sugar and beat until glossy.2 tablespoons Caster Sugar
- Detach the bowl from the mixer and slowly pour the passionfruit sauce into the egg whites, while gently folding the mixture.
Bake
- Spoon into the ramekins and bake for 10 minutes or until risen and golden.
Serving
- Dust with the icing sugar and serve immediately with the vanilla ice-cream.Icing sugar, Vanilla ice-cream