I say “soufflé“ and not soufflé, because this dessert isn’t technically a soufflé. It lacks the standard soufflé base of crème patissiere. It’s just a bit of cleverness with egg whites. But it looks just as impressive as a soufflé and takes about a tenth of the effort to make! It also translates perfectly across all seasons: the fresh passionfruit flavour for summer and the hot-out-of-the-oven pudding for winter.
It’s always nice to get positive feedback on my kitchen adventures, but I get pretty frustrated when I bring this dessert out (that takes about ten minutes to make) and get told its so much better than anything else I’ve made (all the cakes etc that take days!). Sigh… But it is tasty and easy on the eyes. Even I can’t deny it’s appeal!
I got this recipe from Autralian Women’s Weekly Fast cookbook. I love their recipe’s: always fail proof!
Oh SO Easy Passionfruit "Souffle"
- 10g Butter (softened)
- 1 tbsp Castor sugar
- 2 Eggs, separated
- 170g Canned passionfruit in syrup
- 110g Icing sugar
- 4 Egg whites
- 1 tbsp Icing sugar
- Preheat the oven to 200?C.
- Grease four ramekins and cover in castor sugar, shaking away as much excess sugar as possible.
- Whisk together egg yolks, passionfruit and half the icing sugar in a large bowl.
- Beat the egg whites until soft peaks form. Add in the icing sugar and continue beating until stiff peaks form.
- Fold a third of the egg whites into the passionfruit mixture. Fold the remaining egg whites into the passionfruit mixture.
- Spoon into ramekins and place ramekins on a baking tray.
- Bake for 12 minutes or until golden and well-risen.
- Sprinkle with icing sugar and serve fresh out the oven!
The faster you can get these bad boys to the table the better; they tend to deflate quite quickly.
Ensure that your oven is heated and ramekins prepared when mixing the egg whites. If the mixture is left to stand, it will separate out.
If you want to prep ahead and pop them into the oven at the last minute, prepare the ramekins and passionfruit mixture, measure out the icing sugar and egg whites. All that needs to be done then is to beat the egg whites and pop the soufflés into the oven.
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