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.
