Hot Passionfruit Souffle With Raspberry Cream

Ingredients

• 2 egg yolks
• 1/2 cup passion fruit pulp (approx. 6 passionfruit)
• 2 tablespoons lemon juice
• 120 g icing sugar
• 6 egg whites
• caster sugar
• extra icing sugar

RASPBERRY CREAM

• 125 g frozen raspberries
• 300 ml thickened cream
• 1 tablespoon sugar
• 1 tablespoon Grand Marnier

Directions

1. 1

   Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.

2. 2

   Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.

3. 3

   Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.

4. 4

   Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.

5. 5

   Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.

6. 6

   Dust tops with sifted icing sugar immediately.

7. 7

   Serve with Raspberry Cream.

8. 8

   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.