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.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
