Hot Passionfruit Souffle With Raspberry Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 egg yolks
• 1/2 cup passion fruit pulp (approx. 6 passionfruit)
• 2 tablespoons lemon juice
• 120 g icing sugar
• 6 egg whites
• caster sugar
• extra icing sugar
• 125 g frozen raspberries
• 300 ml thickened cream
• 1 tablespoon sugar
• 1 tablespoon grand marnier

Recipe

• 1 place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
• 2 beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
• 3 gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
• 4 lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
• 5 spoon souffle mixture into dishes, bake at 220°c for 10 to 12 minutes.
• 6 dust tops with sifted icing sugar immediately.
• 7 serve with raspberry cream.
• 8 raspberry cream: thaw raspberries, push through sieve to remove seeds. whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and grand marnier.