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The unusual, but perfectly matched ingrediants of passionfruit, ginger and honey will be a sweet surprise for your dinner guests and have them begging for seconds. Derek Crossley from Come Dine With Me Australia shows us how...
Butter ramekins with soft butter, heavily, using upward strokes to facilitate the rising of the soufflé. Coat the butter then with the caster sugar. Put in refrigerator until required.
Pulp the passionfruit and put into a blender and pulse until all the fruit is separated from the seeds. To remove seeds, place through a sieve, pushing with a spoon. Discard seeds; add half a cup of water.
Add 2 tablespoons of sugar (more if required to sweeten the passionfruit).
To create a base, put three quarters of the passionfruit juice into a saucepan and heat, add to the remaining quarter the cornflour. Mix to get rid of lumps and add to the heated mixture, stirring constantly for about two minutes to make sure it is cooked out.
Remove and put in a plastic container with cling film on top to stop a skin from forming. Whip the egg white until very firm; add half a cup of caster sugar.
In a separate bowl, tip in all of the passionfruit base and then add one third of the whipped egg white and stir vigorously together to thin out. Add in the rest of the egg white and stir in a figure of eight motion, being careful to retain as much air as possible in the mix.
Spoon into the ramekins and level at the top with a knife. Run the knife around the top edge to free the mixture from the edge and dust with powdered sugar. Place into a pre heated oven at 250 degrees. (Check constantly)
It will take approximately 5 to 8 minutes. Remove and serve immediately.
Ginger and Honey Ice Cream:
Heat cream, honey and ginger in saucepan and simmer for 2 minutes, whilst this is happening, whip egg yolks and sugar in a bowl, then strain the cream mixture through a sieve into the egg yolks, stirring and return to clean pan and heat until thick.
Remove from stove, allow to cook and then put in an ice cream machine or freezer until frozen. Serve with a flourish
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