Hot Lemon and Passion Fruit Soufflé

For this divine soufflé you can make the lemon and passion fruit base in advance, leaving only the egg whites to fold in when you cook the soufflé shortly before your meal. As an alternative to cream, try a purée of damsons, raspberries, blackberries or blackcurrants as a sauce.


  • 4 wrinkled passion fruit
  • 150 ml/¼ pint fresh lemon juice
  • 5 large eggs
  • 100 g/4 oz caster sugar
  • finely grated rind of 2 lemons
  • ½ level teaspoon salt


Cut the passion fruit in half and scoop out the flesh, juice and seeds into a jug. Add the lemon juice and mix together with a fork.

Separate the eggs and put the yolks into the top of a double boiler or into a basin set over a saucepan of water, making sure the water is not touching the base of the bowl. Stir the sugar into the yolks and then add the lemon and passion fruit mixture a little at a time. Place the mixture over a low heat so the water in the bottom of the double boiler or the saucepan is gently simmering and stir until the mixture is thick enough to coat the back of a spoon. Stir in the grated lemon rind and leave until cold.

About an hour before you will be eating the soufflé, butter a 900 ml/ pint soufflé dish or ovenproof glass dish. Preheat the oven to 150°C/300°F/gas mark 2. Put the egg whites in a large bowl with the salt and whisk until they hold soft peaks. Then, using a large metal spoon, lightly fold the cooled lemon and passion fruit curd into the egg whites. Spoon the mixture into the soufflé dish and cook just above the centre of the oven for 50-60 minutes, until the top of the soufflé is dark golden brown. Serve at once.