Passionfruit Souffle
Ingredients
2 egg yolks
25 g + 25g Sugar
30 ml strained passionfruit juice
2 egg whites
Salt
Icing Sugar for dusting
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the passion fruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt.
When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
Whisk to firm peaks but be careful not to over beat them.
Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould or tea cup or ramekin.
Bake at 190C for 12 minutes.
Dust with icing sugar and serve immediately with passionfruit sorbet.
Passionfruit Soufflé – Neil Perry at LifeStyle Food
Other recipes:
Lime Soufflé with Raspberry Icecream – Gourmet Traveller
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