Discover the delightful taste of a homemade warm passionfruit soufflé!
This classic dessert is fairly bursting with tropical flavour- and it’s all the sweeter when made with fresh fruit from your own backyard. Enjoy the satisfaction of using your own passionfruit while creating a treat that’s both sweet and tangy. It’s a simple way to appreciate the fruits of your labour and enjoy a delicious dessert at the same time. For more ideas for using your passionfruit harvest, check out our article here.
Here’s How to Make It
Pulp the passionfruit, separate the eggs and squeeze the lemon juice. Preheat the oven. Don’t be afraid to use home-grown passionfruit that look imperfect. As I discovered, (above), the pulp inside is always bright, sweet and perfect.
Lightly grease the base and sides of each ramekin. Sprinkle with caster sugar then shake out the excess. Combine the egg yolks, passionfruit, lemon juice and half the icing sugar in a large bowl.
With electric beaters, beat the egg whites in a separate bowl until soft peaks form. Then gradually add the remaining icing sugar, beating well after each addition.
In batches, fold the egg white mixture into the passionfruit mixture. Make sure you are gently folding spoonfuls of the mixture from the outside to the inside- do not stir.
Spoon the mixture into each ramekin. Place the ramekins on a baking tray the oven for 25-30 minutes. When done, the souffles should be well-risen but slightly wobbly.
Remove from the oven and cut the paper collars away from the ramekins. Sprinkle with sifted icing sugar & serve immediately. Enjoy!
Warm Passionfruit Souffle
Equipment
- baking paper
- 4 ramekins
- string
- 2 large mixing bowls
- 1 whisk
- electric beaters
- 1 baking tray
Ingredients
- 2 egg yolks
- 1/2 cup passionfruit pulp about 5-6 passionfruit
- 2 tbsp lemon juice 1 lemon will be adequate
- 6 egg whites fresh eggs are best for this recipe
- 3/4 cup icing sugar
Instructions
- Preheat oven to 200C (400F).
- Pulp the passionfruit, separate the eggs and squeeze the lemon juice.
- Lightly grease the base and sides of each ramekin. Sprinkle with caster sugar then shake out the excess.
- Place a collar of baking paper inside each ramekin and tie with string.
- Combine the egg yolks, passionfruit, lemon juice and half the icing sugar in a large bowl.
- With electric beaters, beat the egg whites in a separate bowl until soft peaks form. Gradually add the remaining icing sugar, beating well after each addition.
- In batches, fold the egg white mixture into the passionfruit mixture.
- Spoon the mixture into each ramekin.
- Place the ramekins on a baking tray the oven for 25-30 minutes. When done, the souffles should be well-risen but slightly wobbly.
- Remove from the oven and cut the paper collars away from the ramekins. Sprinkle with sifted icing sugar & serve immediately.
