Hot Passionfruit Souffle With Raspberry Cream Recipe #234210
Posted for ZWT3...pure heaven!
30 min | 15 min prep
SERVES 4
- 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
- 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 caster sugar; shake away excess.
- Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
- Dust tops with sifted icing sugar immediately.
- Serve with Raspberry Cream.
- 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.
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5 stars