Prep: 20min
Cook: 20min
Serves 4
Ingredients
1tbsp melted butter
4tsp caster sugar for dishes
100ml passionfruit pulp (4 or 5 passionfruit)
100g caster sugar
3 free range eggs, separated, plus 2 extra egg whites
Icing sugar to dust
METHOD
Heat the oven to 200C/Gas 6. Brush four souffle dishes with melted butter and lightly dust with caster sugar, tipping out any excess.
Strain the passionfruit pulp until you have 50ml juice. In a bowl, beat the 3 egg yolks with 50g caster sugar until pale and smooth. Add the passionfruit juice, beating well.
Whisk the five egg whites in a large clean bowl to soft peaks. Scatter with the remaining 50g sugar and keep whisking until glossy and meringue-like.
Gently fold a little of the egg white into the yolks, then fold in the rest. Fill the souffle dishes to the brim and bake on a rack just below the middle of the oven for 10min or until puffed and golden.
Gently remove from the oven, and dust with icing sugar. Carefully transfer to a dinner plate, and serve.
Simple passionfruit souffle
This is a light, tangy, beautiful souffle that requires no saucery or sorcery — just eggs, sugar and passionfruit