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Passion Fruit Soufflé
by Chef Adrian Morson
2 eggs
50 gm castor sugar
30 ml passionfruit juice ( no seeds)
butter & castor sugar for ramekins
Start by brushing melted butter in a upward direction on the insides of a ramekin. then dust with castor sugar . Separate eggs, whisk egg yolks & 1/2 the sugar till sugar dissolves (sabayon), add passionfruit juice & put aside.
Whisk whites to soft peaks & slowly add sugar keep whisking, fold whites in yolks gently trying to avoid knocking out the air, fill moulds to the top & get flat with a palate knife. Bake @ 180 for 12 mins & do not open door. Remove gently & serve straight away.
On the photo served with Creme Anglais Icecream, Passion Fruit Couli & Crumbles.
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