Passionfruit & Praline Soufflé

Name: Passionfruit & Praline Soufflé
Yield: Serves 8
Cuisine: Australian
Ingredients: whipped thickened cream [35% fat], to serve; 50 g soft unsalted butter, to grease the soufflé dishes; 360 ml passionfruit pulp [from about 10-12 passionfruit]; 25 g cornflour; caster sugar, to coat the greased dishes; 75 g blanched almonds; 300 ml egg whites [from about 10 eggs]; 120 g caster sugar; pinch of cream of tartar; 100 g caster sugar; 50 g hazelnuts; pure icing sugar, for dusting; 50 ml water; 125 g white sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

This delectable soufflé can be made several hours in advance and kept in the fridge until required. The praline may also be made well ahead of time and stored in a sealed container.

Ingredients

50 g soft unsalted butter, to grease the soufflé dishes
caster sugar, to coat the greased dishes
360 ml

Oceania
Europe
Australia
France
Dessert
Mediterranean
Gluten-free
Vegetarian

Method

For the praline, place the almonds and hazelnuts on separate baking trays and toast in a 150°C oven until the almonds are golden and the hazelnuts’ skins begin to split. Remove the nuts from the oven and quickly rub the hot hazelnuts in a clean tea towel to remove as much of the skins as possible. Add the hazelnuts to the almonds and cover with a clean tea towel to keep