Passion Fruit Souffle Shells

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READY IN: 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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