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Passionfruit Souffle
Recipe by Michael Weldon
Soufflés are hard to master but when done right they are to die for. Give this delicious recipe a go for your next dinner party.
- Steps
- Ingredients
Steps
- Pre-heat oven to 200°C.
- For the Passionfruit Souffle, butter 4 large ramekins using a pastry brush making sure to brush the butter from the base of the dish up the sides. Pour caster sugar (A) into buttered ramekins and coat the butter in sugar, discarding any excess sugar. Set aside.
- In a small saucepan mix the passionfruit juice and caster sugar (B). Over medium heat, cook until the sugar is melted, stirring occasionally.
- In a small bowl mix the cornflour with the water to make a slurry. Pour the cornflour mixture into the warm passionfruit juice mixture. Cook for 3-4 minutes until thickened. Pour into a tray, cover with cling wrap and place in the fridge to chill.
- In a stand mixer whip the egg whites until soft peaks on a medium speed, then sprinkle in the sugar and turn the speed up to full. Mix until firm peaks and all sugar is completely incorporated into the whites.
- Carefully fold the egg whites into the chilled passionfruit mixture in 4 parts, folding the mixture together gently in between additions.
- Spoon the souffle mixture equally into the prepared ramekins and gently tap the mixture into the dishes then spread the top flat with an offset spatula. With a clean thumb run it around the edge of the souffle mix and dish to make a slight indentation.
- Place the souffles into the oven and cook for 6-8 minutes until the souffle has risen and is golden on top.
- Serve with whipped cream and fresh passionfruit on the side.
