Passion Fruit and Custard Souffle - James Martin Recipe

Dropbear's Note:

I watched this on the food network was amazed with the results... True kitchen Alchemy - still cant believe the results, the family was impressed.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 2

Yield: 2.0 raikins

• butter , for greasing
• 2 tablespoons caster sugar
• 4 organic egg whites
• 120 ml custard
• 1 passion fruit , halved, seeds and pulp scraped out
• 25 g butter
• 1 tablespoon caster sugar
• 2 medium bananas , peeled and halved lengthways

Directions:

1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
2. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
3. Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
4. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
5. Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
6. To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
7. To serve.
8. vanilla ice cream.
9. few sprigs fresh mint.