Passionfruit Soufflé
A delicious passionfruit souffle that can be on the table in about 15 minutes!
- Prep Time: 4
- Cook Time: 12
- Total Time: 16 minutes
- Yield: 1 1x
Ingredients
Scale
- 1 egg, separated
- 21/2 tbsp caster sugar
- 1 can passionfruit in syrup, you will need 1 tbsp of syrup
- icing sugar to dust
- melted butter to grease the souffle dish
- 1 8cm souffle dish
Instructions
- Preheat your oven to 180C.
- Butter the souffle dish, spreading the butter from the middle of the dish up the sides. Scatter a tablespoon of sugar into the dish tipping it all around the insides until it is entirely covered.
- Strain the passionfruit syrup into a dish, you will need a tablesppon of liquid. Reserve the seeds for later.
- Place the syrup with the egg yolk and half a tablespoon of sugar into a bowl and beat with an electric beater until light and creamy.
- In a separate bowl beat the egg white to soft peaks, then add the remaining sugar, a little at a time until the mixture is glossy and holding it’s shape.
- Using a metal spoon, fold the whites into the yolks. A light touch is needed here, you want to keep as much air in the mixture as possible. It is better to have the mixture a bit streaky than to have it over mixed!
- Spoon the mixture into the prepared dish to just below the rim then run your thumb around the rim to totally clear it of any sugar, souffle mix etc that will prevent rising.
- Pop the dish onto a baking tray and bake for 12 minutes.
- Do not open the oven during this time.
- Remove from oven. They are done when a finger touched lightly on the top comes away clean but there is still a slight wobble in the middle.
- Quickly dust with icing sugar and add a dollop of the reserved passionfruit seeds and some additional syrup.
- Serve immediately.
Nutrition
- Serving Size: 2