PASSION FRUIT SOUFFLÉ
Executive Chef Jason Bangerter
Luma and O&B Canteen
Ingredients
Makes 4 -6oz ramekins
220 g Sugar
3 Egg yolks
6 Egg whites
10 ml Melted butter
150 ml Passion fruit pulp or purée
Method
Bring your eggs to room temperature.
To prepare the soufflé dishes, brush the ramekins with the melted butter. Chill for five minutes and brush again with butter. Sprinkle with sugar to line the ramekin and shake off excess.
Base
Whisk the egg yolks with the passion fruit liquid and 100 g of the sugar until dissolved. You may add more sugar if your fruit is quite tart.
Whites
Whisk the egg whites to a soft peak, gradually adding sugar to achieve a meringue stage.
Incorporate
Take one third of the egg whites and gently fold in the egg yolk mixture. When incorporated well, gently fold in the reminding egg whites.
Baking
Spoon the mix into prepared moulds right to the rim. Bake at 350°F for 10-15 min. until golden brown on top and the soufflé is standing tall. Serve with fruits, cookies, ice cream or yogurt. Dust with icing sugar before serving. Enjoy!
Happy Cooking!