Passion fruit soufflés recipe

Serves 2

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x1 x2 x3

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knob of Butter, melted

70g caster sugar, for greasing

1 medium egg yolks, plus 1 tbsp for dusting

3 medium egg whites

2-3 passion fruits pulp

, passed through a sieve to remove the seeds

, plus extra to serve

Preheat a baking tray in the oven at 220°C/200°C/gas mark 7.
Brush two ramekins with melted butter, brushing in an upward motion, and then dust with one tablespoon of caster sugar, tipping out any excess.
In a large bowl, whisk the egg yolks with half of the sugar for 3-4 minutes or until pale and thickened.
In a separate bowl, whisk the egg whites to medium peaks. Add the remaining sugar and whisk until well incorporated.
Stir the sieved passion fruit pulp into the egg yolk mixture, followed by one-third of the egg whites. Carefully fold in the remaining egg whites until the mixture is just combined, keeping as much air in the mixture as possible.
Fill each of the ramekins to the top, then level off with the blunt side of a flat-bladed knife to get a smooth even top – this will help the soufflés to rise evenly.
Place the ramekins on the preheated tray and bake for 10 minutes or until golden and risen. Remove from the oven and dust with icing sugar. Serve straight away with a little extra passion fruit pulp spooned over the top.

Per serving: 319kcals, 12.7g (7.3g saturated), 47g carbs (43.4g sugars), 7.5g protein, 2.8g fibre, 0.133g sodium

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