1 Review of Hot Passionfruit Souffle With Raspberry Cream

From: The Flying Chef

On Feb 3, 2008

Absolutely amazing. Oh my god!!!! And I am so excited it is the first time I have made a souffle and it didn't deflate as soon as I took it out of the oven. My son was a major pig and had 2 by himself. I did use fresh raspberries pureed them and then pushed the liquid through a sieve to still remove the seeds. I also left about a tablespoon of the puree out of the cream to decorate the plate. I can't praise enough yummy, gorgeous, moreish I think you get my drift. All those who fear the souffle have a go it is well worth it. Thanks for sharing, and thanks to a major success I will have a go again now that I have had such a triumph.