-
Main Ingredient: Passionfruit
-
Prep Time: 15-20 mins
-
Cook Time: 12 mins
-
Serves: 2
-
Recipe by: Chef Jeff Simonetta
This light and tangy dessert blends passionfruit, lime zest, and airy whipped egg whites for a tropical treat that’s vibrant, refreshing, and delightfully simple.
Method
- Preheat your oven to 190°C (375°F). Generously butter and lightly sugar a soufflé mould, teacup, or ramekin.
- In a bowl, whip up a creamy blend of egg yolks and the first 25g of sugar until the mixture is pale and the sugar is fully dissolved.
- Introduce the strained passionfruit juice, coconut cream (if using), and lime zest. Mix thoroughly and set aside.
- In another spotlessly clean bowl, whisk the egg whites with a pinch of sea salt.
- When you’re halfway to forming glossy peaks, add half of the remaining sugar, followed by the rest. Continue whisking until you achieve luscious, firm peaks.
- Lighten the yolk mixture by whisking in 1/3 of the whipped egg whites.
- Carefully fold through the rest of the egg whites.
- Spoon the soufflé mixture into the prepared and buttered mould.
- Place the soufflé in the preheated oven and bake at 190°C for around 12 minutes. Watch as it rises to perfection, embracing a golden hue on top.
Chef Simonetta’s Finishing Touch: Serve this delightful creation with a personalised flair. Drizzle a touch of passionfruit sauce on top or serve with a side of passion fruit ice cream with a sprinkle of toasted coconut for a delightful crunch.
