Total Time
32mins
Prep 20 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Position rack in lower 1/3 of oven and preheat to 425 degrees.
  2. Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
  3. Refrigerate.
  4. Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
  5. Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
  6. Add 2 tbl sugar and beat until whites are glossy and stiff.
  7. Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
  8. Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
  9. Bake until browned on top.
  10. about 12 minutes.
  11. Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
  12. dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
  13. When souffle is cooked, divide between 2 plates and spoon sauce around each serving.

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