Unlike other soufflé recipes, Mark Jordan's is incredibly easy to make. This passion fruitsoufflé recipe is foolproof and produces the best soufflés every time. Consider buying ready made sugar syrup and prepare the passion fruit sorbet a day ahead to cut down on prep time.
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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
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
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
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
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
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
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
Spoon into the moulds and level off the top with a palette knife. Bake in the oven for 7 minutes or until risen
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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