Hot Passionfruit Souffle With Raspberry Cream

Recipe by Stardustannie
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
  • Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
  • Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
  • Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
  • Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
  • Dust tops with sifted icing sugar immediately.
  • Serve with Raspberry Cream.
  • 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.
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