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Hot passion fruit soufflé

Hot passion fruit soufflé

Hot passion fruit soufflé

PT50M

Why not try?

1
For the passion fruit sorbet, place the purée into a saucepan and slowly bring to a simmer then add the sugar syrup and bring to the boil. Add the lemon juice and pass through a fine sieve
  • 475g of passion fruit purée
  • 475ml of sugar syrup
  • 1 lemon
2
Allow the mixture to cool down then place in to a sorbet or ice cream machine and churn until set (follow the manufacturer’s instructions). Place the sorbet into a sealed container and then into the freezer to set completely
3
For the soft ball sugar, place all the ingredients into a pan and bring slowly to the boil until it reaches the soft ball stage (112°C). Use a sugar thermometer to check this. Remove from the heat and allow to cool
  • 500g of caster sugar
  • 300ml of water
  • 50ml of glucose
4
To make the passion fruit soufflé, cut the passion fruits in half and, using a spoon, scoop out the seeds. Place into a liquidiser, then blitz for a couple of seconds. Remove from the blender and pass through a fine strainer using a ladle to push all the juice through
  • 30 passion fruits
5
Combine the strained juice with the soft ball sugar mix and place back on the heat. Bring to 112˚once more. Measure out 40ml of the liquid and freeze the remainder
6
Place the egg whites into a food processor and whisk until they form soft peaks. Add the passion fruit base into the bowl and gently mix together until it is all incorporated, being careful not to remove all the air from the mixture
  • 6 egg whites
7
Melt the butter in a microwave then use a pastry brush to line four soufflé moulds. Pour in the caster sugar, making sure all the butter is coated, then pour off any excess. Place in the fridge to set
  • 50g of butter
  • 50g of caster sugar
8
Spoon into the moulds and level off the top with a palette knife. Bake in the oven for 7 minutes or until risen
9
To serve, sprinkle with the icing sugar. Top with a quenelle of sorbet and garnish with mint leaves. Serve immediately
  • icing sugar for dusting
  • 2 2/3 handfuls of mint leaves

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Ingredients

Metric

Imperial

Passion fruit sorbet

Soft ball sugar

  • 500g of caster sugar
  • 300ml of water
  • 50ml of glucose

Passion fruit soufflé

To plate

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