Soft as a pillow, this sensational passionfruit souffle will give you sweet memories.
Ingredients
- Melted butter, to grease
- Caster sugar, to dust
- 50g butter
- 35g (1/4 cup) cornflour
- 70g (1/3 cup) caster sugar
- 250ml (1 cup) milk
- 1/3 cup passionfruit pulp (2-3 large passionfruit)
- 4 eggs, separated
- Icing sugar, to dust
Method
- Step 1Preheat oven to 200°C. Place a baking tray in the oven. Grease a 1.5L (6-cup) capacity ovenproof souffle dish with melted butter. Lightly dust with caster sugar.
- Step 2Melt the butter in a saucepan over medium heat until foaming. Cook cornflour and 3 tablespoons of caster sugar, stirring, for 2 minutes or until the mixture begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Gradually whisk in the remaining milk until smooth and combined. Place the saucepan over medium heat. Whisk for 3-4 minutes or until the mixture boils and thickens. Remove from heat.
- Step 3Whisk in the passionfruit pulp and egg yolks. Transfer to a bowl.
- Step 4Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining caster sugar and beat until firm peaks form.
- Step 5Add one-third of the egg white mixture to the passionfruit mixture. Use a large metal spoon to fold until just combined. Repeat, in two more batches, with the remaining egg white mixture. Spoon the mixture into the prepared souffle dish. Run your finger around the inside rim of the dish to remove any mixture.
- Step 6Place souffle dish on the preheated baking tray. Bake for 25-30 minutes or until puffed and just set. Dust with icing sugar and serve immediately.
- High fibre
- High protein
- Low sodium
- Lower gi
Nutrition
1370 kj
Energy
18g
Fat Total
10g
Saturated Fat
3g
Fibre
10g
Protein
254mg
Cholesterol
183.37mg
Sodium
23g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Make ahead: To get a headstart for a dinner party, follow the recipe to the end of step 3. Cover. Store in fridge for up to 1 day. On the day of serving, bring to room temperature and continue from step 4.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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