Passionfruit & Praline Soufflé

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

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

Europe
Oceania
Australia
France
Dessert
Vegetarian
Gluten-free
Mediterranean

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