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Passionfruit souffle
Passionfruit souffle
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent passionfruit souffle, irresistibly light and fluffy.
Ingredients:
  • Melted butter, to grease
  • Caster sugar, to dust
  • 50g butter
  • 35g (1/4 cup) cornflour
  • 70g (1/3 cup) caster sugar
  • 250ml (1 cup) milk
  • 82.50 ml passionfruit pulp (2-3 large passionfruit)
  • 4 eggs, separated
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 200°C, place a baking tray inside, and generously coat a 1.5L (6-cup) ovenproof souffle dish with melted butter, then gently sprinkle with caster sugar.
  • In a saucepan over medium heat, melt butter until foamy. Stir in cornflour and 3 tablespoons of caster sugar, and cook for 2 minutes until the mixture pulls away from the pan's sides. Remove from heat. Slowly whisk in half of the milk until smooth. Gradually pour in the rest of the milk, continuing to whisk until well combined. Return saucepan to medium heat and whisk for 3-4 minutes until the mixture boils and thickens. Remove from heat.
  • Combine the luscious passionfruit pulp with the rich egg yolks, then transfer the mixture to a bowl.
  • With an electric beater, whip egg whites in a clean, dry bowl until soft peaks form. Slowly add the rest of the caster sugar and continue beating until firm peaks form.
  • Gently fold one-third of the fluffy egg whites into the passionfruit mixture using a large metal spoon. Repeat twice more with the remaining egg white mixture. Transfer the combined mixture into the souffle dish. Run your finger along the rim of the dish to clean off any excess mixture.
  • Put the souffle dish on the hot baking tray. Bake for 25-30 minutes until puffed and cooked through. Sprinkle with icing sugar and serve right away.

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