Materials
- Melted butter for greasing
- Icing sugar for dusting
Souffle
- 3 Egg whites
- 2 tablespoons Caster Sugar
Flavouring – Ganache
- 80 grams Dark Chocolate
- 60 ml Thickened Cream
- 2 teaspoons Cornflour
- 1 ½ teaspoon Water
Serving Suggestion
- Icing sugar for dusting
- Chocolate Gelato to serve
Instructions
Souffle Flavouring
- Create a double boiler and place the cream in. Gently heat and add in the dark chocolate.60 ml Thickened Cream, 80 grams Dark Chocolate
- 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 Ganache 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 for greasing, Icing sugar for dusting
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 15 minutes or until risen and golden.
Serving
- Dust with the icing sugar and serve immediately with the vanilla ice-cream.Icing sugar for dusting, Chocolate Gelato to serve