Passionfruit Souffle

Recipe by Neil Perry from Neil Perry Rockpool Sessions

Of all the different types of souffles that exist, this recipe is Neil's favourite.

Ingredients
  • 2 egg yolks
  • 25 g + 25g Sugar
  • 30 ml strained Passionfruit Juice
  • 2 egg whites
  • Salt
Method
  • In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
  • Add the passionfruit juice, mix and set aside.
  • In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt.
  • When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
  • Whisk to firm peaks but be careful not to overbeat them.
  • Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
  • Spoon the mixture into a buttered and sugared soufflé mould (this could also be a tea cup or ramekin).
  • Bake at 190C for 12 minutes.
  • Serve immediately with ice cream.
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