Summer in Australia just wouldn’t be summer without food that is light, tangy and beautifully fresh. My Passionfruit Soufflé ticks all those boxes. Using the sweetest organic passionfruit available, these little soufflés are the perfect summer treat. Couple simply with berries and cold vanilla ice cream and enjoy every spoonful of soufflé sunshine.
3 eggs, separated
½ tsp lemon juice
½ cup caster sugar
½ tbsp corn flour
¾ cup passionfruit pulp
½ butter – organic if possible – for greasing
Preheat oven to 180C
Lightly grease 4-6 small ramekins and dust the insides with cast sugar, then shake out any excess sugar – you can put the ramekins into the fridge at this stage until you are ready to put the soufflés together.
Spoon a tablespoon of the passionfruit pulp into each ramekin dish.
In a bowl whisk together the 3 egg yolks with half the sugar and cornflour and beat until pale and thick. Stir through the remaining passionfruit.
In a clean bowl, using an electric whisk, beat the egg whites and lemon juice with a pinch of salt until you have soft peaks. Add the remaining sugar and whisk on high spend until the whites are very stiff – this should take 3 or so minutes.
Working gently, fold 2 spoonfuls of the egg whites into the yolk and passionfruit mixture. Tip this into the bowl containing the remaining egg whites and fold together very carefully. Blob mixture into the prepared ramekins and level the tops – a little trick to ensure maximum rise is to wipe the rims of the dishes clean.
Pop the ramekins into the oven and bake for approx. 15-18 minutes, or until the soufflés are a lovely golden colour on top and have risen nicely. Serve immediately, dusted with icing sugar and berries.