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Passion Fruit Souffle




Source of Recipe


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List of Ingredients




1 tablespoon unsalted butter, softened
1/2 cup sugar
2 egg yolks
3 egg whites
2/3 cup passion fruit puree or passion fruit nectar
1/2 teaspoon cornstarch


Recipe



Position rack in lower 1/3 of oven and preheat to 425 degrees.
Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
Refrigerate.
Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
Add 2 tbl sugar and beat until whites are glossy and stiff.
Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
Bake until browned on top.
about 12 minutes.
Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
When souffle is cooked, divide between 2 plates and spoon sauce around each serving.