Passion Fruit Souffle.

I usually indulge myself by introducing my recipes with some sort of uninteresting spiel about the history of or occasion surrounding the recipe. In this case I feel a picture says 1000 words and need I really say any more.


We used the recipe from the daily mail website by Daniel Bouluds he suggests making pear sauce to go with them which we didn't bother to make. If I were to make them again I think I would put a tablespoon of passion fruit curd in the bottom of each one or serve it with raspberry coulee.  


4 large egg yolks.
60ml passion fruit juice it is about 8 passion fruit.
4 large egg whites.
25g (1oz) sugar, plus enough to dust the inside of the ramekins.

Preheat the oven to 190C. Butter the inside and rims of 4 x 175g (6oz) soufflé dishes, and then dust with sugar.

Whisk together the egg yolks and passion fruit and set aside. Whisk the egg whites until foamy, increase the speed and gradually add the sugar, beating until the whites form medium-stiff peaks. Fold the meringue into the yolk mixture.

Bake the soufflés for 15-20 minutes, until puffed and lightly golden. They should be firm with centres that are still a bit wobbly.