Passion Fruit Soufflé

INGREDIENTS

12 passion fruits
3 tablespoons water
80 g (3 1/4 oz) Pastry Cream
7 egg whites (size 3)
60 g (2 1/4 oz) caster sugar
butter and caster sugar for the moulds
icing sugar for dusting


SERVES: 4
PREPARATION AND COOKING TIME: 30 minutes
SPECIAL EQUIPMENT: 4 soufflé dishes, 8-9 cm (3-3 3/4 in) in diameter, and at least 4 cm (l 1/2 in) high.

METHOD

Preheat the oven to 375°F (190°C) Gas 5.

1) Preparing the moulds
Brush the inside of the soufflé dishes with butter and sprinkle with caster sugar. Shake off excess sugar.

2) Preparing the passion fruits
Cut the passion fruits in half. Spoon out the seeds and juices into a saucepan. Add the water and bring to the boil for 30 seconds. Force through a sieve into a small saucepan.

3) Preparing the soufflés
In a large bowl mix the passion fruit juice and the pastry cream.

Whisk the egg whites to soft peaks then gradually add the caster sugar and whisk until firm peaks are reached. Whisk one-quarter of the egg white into the passion fruit mixture, then fold the remaining egg white in carefully.

Fill the soufflé dishes with the soufflé mixture, and smooth over the tops with a palette knife. Rub your thumb around the edge of the soufflé to push the mixture away from the edge.

4) Cooking and serving the soufflés
Cook the soufflés in the lower half of the preheated oven for 10-12 minutes. Dust the tops with icing sugar and serve to your guests.

VARIATIONS
A small exotic fruit salad or passion fruit sorbet could be served with this soufflé.

WINE
A dessert wine such as a Californian Muscat Essensia will be perfect, or a Quarts de Chaume to complement the acidity of the dish.
 

About Raymond
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Private Dining, Wedding Celebrations
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