Prep 15 mins
Cook 8 mins
If you're looking for a dessert that's truly stunning look no further. These passion fruit shells really do tease the tastebuds!
- 6 large passion fruit
- 100 ml milk
- 1 egg, seperated
- 40 g golden caster sugar
- 2 teaspoons plain flour
- 50 g icing sugar, for dusting
- Preheat the oven to 200 degrees centigrade.
- Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl.
- Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish.
- Gently warm the milk, but don't allow to boil.
- Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light.
- Whisk in the flour and then the milk, over a low heat, beating until smooth.
- Cook gently for 2 minutes until thickened, then remove from the heat.
- Stir in 2 Tbs of the passion fruit pulp and seeds.
- Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff.
- Gently fold into the custard and then divide between the passion fruit shells.
- Bake for 8 minutes until risen and golden.
- Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl.
- Discard the seeds and reserve the juice.
- Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened.
- Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice.
- Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven.