ml passion fruit juice, sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie
icing sugar, for dusting
Method
1
Step 1
Heat your oven to 220°C/fan 200°C/Gas Mark 7.
2
Step 2
Brush six deep ramekins with the melted butter and dust with caster sugar.
3
Step 3
In a large bowl, using an electric hand-held whisk, beat the two egg yolks with 70g of the sugar for at least 5 minutes or until the mixture is pale and thick and holds a trail when the beaters are lifted.
4
Step 4
In another clean, dry bowl, whisk the egg whites until they hold soft peaks, then beat in the remaining sugar.
5
Step 5
Add 60ml of the passion fruit juice to the egg-yolk mixture and mix well.
6
Step 6
Sir one third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.
7
Step 7
Fill the ramekins almost to the top with the soufflé mixture then run your finger around the edge to lift the mixture away from the side slightly (this will help it rise evenly).
8
Step 8
Bake for 10-12 minutes or until they are well risen and golden on top.
9
Step 9
Dust the soufflés with icing sugar and serve immediately.
10
Step 10
Use the remaining passion fruit juice as a sauce - I like to break into a soufflé with a spoon and pour passion fruit juice inside.
Ingredients
unsalted butter, melted for greasing
140 g caster sugar, plus extra for dusting
2 egg yolks
6 medium egg whites
300 ml passion fruit juice, sieved from 20-25 fruits, or good-quality passion fruit juice/smoothie