simple passionfruit souffles
- melted butter, for greasing
- caster (superfine) sugar, for dusting
- 150ml passionfruit pulp*
- ¼ cup (55g) caster (superfine) sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornflour (cornstarch)
- 3 teaspoons water
- 5 eggwhites
- ⅓ cup (75g) caster (superfine) sugar, extra
- Preheat the oven to 180°C (355°F). Brush 4 x 1 cup-capacity (250ml) ramekins with the butter, dust with the sugar and place on a baking tray.
- Place the passionfruit, sugar and lemon juice in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat and bring to the boil.
- Combine the cornflour and water and mix to a smooth paste. Remove the pan from the heat and whisk in cornflour paste. Return the pan to the heat and cook, whisking continuously, for 1 minute.
- Pour the passionfruit mixture into a large bowl and refrigerate until cold.
- Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Add the extra sugar in a thin stream and beat until glossy. Gently fold the eggwhite mixture through the passionfruit mixture, spoon into the ramekins and bake for 12–15 minutes or until risen and golden. Serve immediately. Serves 4.
* When buying passionfruit, look for small fruit with deep purple skin which is quite leathery and wrinkled. This indicates ripeness. Panama passionfruit, which are slightly larger and have a less tart flavour than the regular variety, do not have wrinkled skin when ripe. Choose panama passionfruit which feel heavy for their size. You will need about 7 passionfruit for 150ml pulp or you can buy canned passionfruit pulp from supermarkets.
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