Passionfruit Soufflés

Name: Passionfruit Soufflés
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: Unsalted butter, softened, to grease; 3 tsp. caster sugar, plus extra to coat; 75 mL whole milk; 1 large egg, separated; 1/2 tsp. plain flour; 1/2 tsp. cornflour; 1 ripe passionfruit; Icing sugar, to dust; Double cream, to serve, optional

We’ve strained the passionfruit juice here for a more professional look, but you can keep the pips in if you prefer for some texture.

By Georgie D'Arcy ColesPublished: 11 January 2024

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Soufflé's take a little practice to get right, but once you do, they are a delicious and light dessert! They would be the perfect thing to have at the end of a Valentine's Day meal.

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Yields:

2 serving(s)

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

130

Ingredients

Unsalted butter, softened, to grease
3 tsp.
caster sugar, plus extra to coat
75 ml
whole milk
1
large egg, separated
1/2 tsp.
plain flour
1/2 tsp.
cornflour
1
ripe passionfruit
Icing sugar, to dust
Double cream, to serve, optional

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6 and put a baking sheet on the middle shelf to heat up, making sure there's enough space for the soufflés to rise. Grease 2 x 175ml ramekins and coat with sugar (tap out excess).
2. Step 2Heat the milk in a small pan until it just comes up to the boil. Meanwhile, in a small heatproof bowl, whisk the egg yolk, 2tsp caster sugar and both flours to make a thick paste.
3. Step 3Gradually whisk in the hot milk, until smooth. Return mixture to the pan (reserve empty bowl) and heat, whisking constantly, until just simmering and thickened. Scrape mixture into the empty bowl.
4. Step 4Cut the passionfruit in 1/2. Place a sieve over the bowl with the mixture, then scrape the pulp from the passionfruit halves into the sieve. Work the pulp to release the juice into the bowl, then mix in the juice. Lay baking parchment or clingfilm directly on the surface to stop a skin forming and set aside to cool completely.
5. Step 5In a medium bowl whisk the egg white until it holds stiff peaks. Add remaining 1tsp sugar and whisk again to stiff peaks. Mix a small spoonful of the egg white into the yolk mixture to loosen, then fold in remaining, being careful not to knock out any air.
6. Step 6Divide the mixture between the ramekins, then run a knife around the inside edge of each (this helps create a straighter rise). Place the ramekins on to the preheated baking tray in the oven and bake for 10-12min, or until risen and golden. Dust with icing sugar and serve immediately with cream, if you like.