Passion Fruit Soufflè

Recipe for 6/8 people

Passion Fruit Soufflé

Passion Fruit Base:
250g Passion Fruit Puree
65g Caster sugar
30g Cornflour
Soufflé:
1x Passion Fruit Base
300g Egg whites
120g Caster sugar + extra for dusting
50g Softened Butter

Passion fruit Coulis

To Serve

METHOD

Passion Fruit base

Whisk Passion fruit puree, caster sugar and cornflour in a saucepan over a medium heat and slowly bring to boil, to ensure there are no lumps.
Reduce the heat to low and cook, whisking continuously for 5 minutes, or until thick.
Pour into a large bowl and cover with cling wrap to contact with the puree. Allow to cool at room temperature.

For the Soufflè

Place the egg whites into a mixer with a whisk attachment and whisk on a medium speed. When the whites begin to foam, gradually add the sugar until the meringue have soft peaks form.
Add a quarter of the meringue to the Passion fruit base and whisk together to combine.
Gently fold the remaining meringue with a spatula.

Before Bake

Preheat oven to 200°C, 50% humidity (in a static oven place a bowl with water inside to create steam).
Grease the ramekins or copper pots with butter and dust with caster sugar. Shake off any excess.
Fill the ramekins/pots with the soufflé mixture and use a palette knife to smooth the tops.
Gently run your finger around the rim of soufflés to stop the edges from sticking during the cooking.
Bake the Soufflés for 10-12 minutes in ramekins or 7-8 minutes in copper pots until risen and slightly golden.
Dust the top with icing sugar.

Passion fruit coulis

Warm up on a medium heat the passion fruit juice, icing sugar and passion fruit pulp until well combine.
Blend slightly with a hand mixer until smooth.
Cool down before serve

To serve

With a knife, create a cut in the middle of the Soufflé and pour around 30gr of Passion Fruit Coulis inside.

Enjoy the Soufflé with a scoop of Vanilla Ice-Cream on the side.

Eat the Soufflé warm within the first 5 minutes after baking.

Enjoy!