Ingredients

  • 8 passion fruit scoop pulp out-sieve
  • 1 lemon zested and juiced
  • 1 tablespoon water
  • 1 ½ teaspoons gelatin
  • 3 eggs separated
  • 110 grams sugar, caster
  • 150 milliliters double cream
  • powdered sugar
  • Garnish
  • passion fruit seeds

Directions

1. Prepare soufflé bowl. Tie double thick wax paper around edge so at least 1in/2.5cm above rim. Oil paper.
2. Sprinkle gelatin over lemon juice and water in a small saucepan. Cream yolks, zest and sugar until to the ribbon stage. Cool. Add passionfruit pulp. Dissolve gelatin and then pour immediately into yolk mixture. Place in ice bath until parting of the waves reached. Fold in whipped cream. Taste and if too tart sift in a little powdered sugar, if too bland add a little more lemon juice.
3. Whisk egg whites until soft to medium peak and fold in. Pour mixture into prepared bowl(s). Refrigerate for 2-3 hours.
4. Garnish with passionfruit seeds.

Notes
Notes:Original serves 4 possibly in 3" ramikins (only 2 4" ramikins).


Categories
Souffles
Keywords
Souffles
MacGourmet downloadCold Passionfruit Soufflé. To import, drag image to your MacGourmet recipe box.