Hot Passionfruit Souffle With Raspberry Cream

Total Time
Prep 15 mins
Cook 15 mins

Posted for ZWT3...pure heaven!

Ingredients Nutrition


  1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
  2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
  3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
  4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
  5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
  6. Dust tops with sifted icing sugar immediately.
  7. Serve with Raspberry Cream.
  8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
Most Helpful

Absolutely amazing. Oh my god!!!! And I am so excited it is the first time I have made a souffle and it didn't deflate as soon as I took it out of the oven. My son was a major pig and had 2 by himself. I did use fresh raspberries pureed them and then pushed the liquid through a sieve to still remove the seeds. I also left about a tablespoon of the puree out of the cream to decorate the plate. I can't praise enough yummy, gorgeous, moreish I think you get my drift. All those who fear the souffle have a go it is well worth it. Thanks for sharing, and thanks to a major success I will have a go again now that I have had such a triumph.

The Flying Chef February 03, 2008