Passionfruit Soufflé

Name: Passionfruit Soufflé
Cuisine: Swiss
Ingredients: melted butter and sugar for the dish; melted butter and sugar for the dish; 3 egg yolks; 300 ml (10 fl oz) passionfruit juice (from 24-28 passionfruit); 300 ml (10 fl oz) passionfruit juice (from 24-28 passionfruit); 3 egg whites; 20 g (¾ oz) caster sugar; juice of ½ lemon; 10 ml (2 teaspoons) cornflour or arrowroot, slaked in a little water; 10 ml (2 teaspoons) cornflour or arrowroot, slaked in a little water; 10 ml (2 teaspoons) cornflour or arrowroot, slaked in a little water; icing sugar for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

melted butter and sugar for the dish
3 egg yolks
100 g (4 oz

Europe
Switzerland
Dessert
Vegetarian
Gluten-free

Method

Butter a 1.5 litre (2½ pint) glass, china or silver soufflé dish evenly and carefully. Brush it on in two even layers, chilling well in between. Dust with sugar.

Beat the yolks with half the caster sugar and half of the passionfruit juice.

Whisk with the remaining caster sugar until thick and creamy, as for meringues.

Very carefully fold into the yolk mixture. Pour the m