Hot Passionfruit Souffle With Raspberry Cream Recipe
Ingredients
| Egg yolks | 2 | |
| 1/2 cup passionfruit pulp | ||
| Lemon juice | 2 Tablespoon | |
| Icing Sugar | 3/4 Cup (16 tbs) | |
| Egg whites | 6 | |
| Castor sugar extra icing sugar | ||
| RASPBERRY CREAM | ||
| Raspberries | 125 Gram, frozen | |
| 300ml carton thickened cream | ||
| Sugar | 1 Tablespoon | |
| Grand marnier | 1 Tablespoon | |
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 castor sugar; shake away excess.
Spoon souffle mixture into dishes, bake in hot oven 10 to 12 minutes.
Dust tops with sifted icing sugar immediately.
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 castor sugar; shake away excess.
Spoon souffle mixture into dishes, bake in hot oven 10 to 12 minutes.
Dust tops with sifted icing sugar immediately.
Chef
