PASSION FRUIT SOUFFLES MAKES
6 / PREP 40 minutes / BAKE 10–12 minutes
These light, delicate souÜés have a superb flavour and make a very elegant dessert. Serve them as soon as they come out of the oven, without delay, as they will quickly Ìart to subside. They’re surprisingly easy to make. Melted unsalted butter for greasing 140g caÌer sugar, plus extra for duÌing 6 medium egg whites and 2 egg yolks 300ml passion fruit juice (sieved from 20–25 fruits, or good-quality passion fruit juice/smoothie from a carton) Icing sugar for duÌing
1. Heat your oven to 220˚C. Brush 6 deep ramekins with melted butter and duÌ with caÌer sugar. 2. In a large bowl, using an eleÀric hand-held whisk, whisk the 2 egg yolks with 70g of the sugar for at leaÌ 5 minutes until the mixture is pale and thick and holds a trail when the beaters are liÓed. 3. In another clean bowl, whisk the egg whites until they hold soÓ peaks, then whisk in the remaining 70g sugar. 4. Add 60ml of the passion fruit juice to the egg yolk mixture and mix well. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites. 5. Fill the ramekins almoÌ to the top with the souÜé mixture and run your finger around the edge to liÓ the mixture away from the side slightly (this helps it to rise evenly). Bake for 10–12 minutes until well risen and golden on top. 6. Immediately duÌ the souÜés with icing sugar and serve. Use the remaining passion fruit juice as a sauce – I like to break into a souÜé with a Íoon and pour passion fruit juice inside.
BISCUITS, PUDDINGS & CAKES
192-259 Biscuits HTB.indd 221