Breaking off from recipes for our upcoming cruise around Japan and Korea, a quick (or not so quick, Pesach recipe for Chol Hamoed.

Hot Passion Fruit Souffles

Ingredients

• Softened, unsalted butter for greasing
• 120gr caster sugar, and extra for coating
• 12 passion fruit or 120gr passion fruit pulp (kosher le’pesach)
• 6 egg whites
• icing sugar, for dusting

Method:

• Prepare four 4in x 250ml ramekins or individual soufflé moulds by brushing the inside of each with softened butter. 
• Fridge the moulds until the butter is firm, then brush on another layer of butter and chill again. 
• Half-fill one of the moulds with the extra sugar and without placing your fingers inside the mould, rotate it so that a layer of sugar adheres to the butter. 
• Tap out the excess sugar and use it to coat the other moulds. 
• Preheat oven to 160C. 
• Pass the passion fruit pulp through a sieve into a bowl and add 60gr sugar. 
• Discard the seeds. 
• Whisk the egg whites until soft peaks form. 
• Sprinkle the remaining sugar onto the egg whites and whisk for 1 minute. 
• Gently fold the egg whites into the passion fruit pulp. 
• Spoon a quarter of the mixture into each mould and smooth the surface. 
• Sprinkle the top of each soufflé with sifted icing sugar, then run your thumb around the inside of the mould to create to help the soufflé rise evenly. 
• Place the moulds in a baking tray or large ovenproof dish, and pour in enough hot water to reach halfway up the mould. 
• Bake for 20 minutes, or until well risen. 
• Once cooked, remove from the oven, sprinkle with more sifted icing sugar and serve immediately.