Hot passionfruit souffle
INGREDIENTS
melted unsalted butter, for greasing
2 tablespoons almond meal
2 tablespoons caster sugar
2 egg yolks
½ cup fresh passion fruit pulp
2 tablespoons orange juice
¾ cup caster sugar
6 egg whites
icing sugar, to decorate
italian sponge finger biscuits, to serve
double cream and extra passion fruit halves, to serve
METHOD
Pre-heat oven 200°C/180°C fan forced.
Brush insides of six ramekins (1¼ cups capacity) with butter. Dust with combined almond and sugar, shake off any excess. Place ramekins onto an oven tray.
Mix together yolks, pulp, juice and ½ cup of the sugar in a large bowl.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Add remaining sugar and beat until firm peaks form
Fold a quarter of the egg whites into yolk mixture; gently fold in remaining whites until just combined. (Folding in a quarter first will help loosen the base mixture so you can easily fold in the remaining whites without loosing too much volume).
Spoon soufflé mixture evenly between prepared ramekins, smooth over tops.
Cook soufflés for 20 minutes or until just set and tops are golden brown. Remove from oven dust with icing sugar.
Serve immediately with biscuits and passion fruit. Top with cream.
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