Passion Fruit Soufflé


A gorgeous take on the classic soufflé. It’s a great cheat to use the ready made custard instead of making a creme patissiere. Makes it much easier to put together at home. 



butter, for greasing

40f caster sugar

4 medium free-range egg whites

120ml fresh ready-made custard

1 passion fruit, halved

to serve 

vanilla ice cream

sprigs of mint

Icing sugar for dusting



Preheat the oven to 190oC. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed.

Add the remaining sugar and whisk again until thick and glossy.
Place the custard into a separate large bowl, add the passion fruit and mix well.

Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins. Make sure to smooth off the top with a palate knife and place onto a baking sheet.
Transfer to the oven and bake for 10-15 minutes, or until risen.

Once cooked sprinkle with a good dust of icing sugar. Then transfer onto a plate. Scoop some ice cream into the middle and finish with a sprig of mint. Tuck in right away.

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