Passion fruit soufflés with passion fruit sauce

Passion fruit soufflés with passion fruit sauce

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(5 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 4
Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort

Nutrition and extra info

Nutrition: per serving

  • kcal226
  • fat8g
  • saturates3g
  • carbs29g
  • sugars27g
  • fibre2g
  • protein7g
  • salt0.3g
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Ingredients

  • knob of butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g caster sugar, plus extra for dusting
  • 4 medium egg white
  • 6 ripe passion fruit, halved
  • 150ml ready-made custard

Method

  1. Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.

  2. Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.

  3. While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce.

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Comments, questions and tips

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Comments (3)

199627's picture
2.5

Very delicious and light taste. But soufflés didn't really work. Firstly, after 15 mins in oven they hadn't browned at all, so I left them in for longer to brown. Secondly, when I took them out they completely collapsed. I think this is due to the "quick" base being insufficient to support the soufflés once risen.

lolaypop's picture
5

Delicious, very easy to make. Definite keeper!

emmaleg's picture
4

Wow - an easy soufflé that worked! This was really nice and pretty foolproof. The sauce was very sweet but as you only pour a small amount into the soufflé it worked well. Would definitely make again.

Questions (3)

esme1576's picture

Do you think this needs Ice cream or something with it?

goodfoodteam's picture
Hi there. You can serve the souffles alone or a scoop of vanilla ice cream would also work really well too.
199627's picture
2.5

The sauce is quite sweet and rich whilst the soufflé is very light and airy. So it would have to be a personal choice. The ice cream would be nice to contrast with the hot soufflé but I don't think it's absolutely necessary.

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