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Passionfruit Soufflé




Source of Recipe


Western Star E-meals Issue 100


List of Ingredients




1 Tbsp Western Star Butter (for greasing)
30g Western Star Butter
1 Tbsp Plain Flour
3 Tbsp Cornflour
55ml Milk
3 Eggs
2 Tbsp soft Brown Sugar
3 Passionfruit




Recipe



Preheat the oven to 250C. Butter and flour two small ramekin dishes.
In a small pan, melt the butter over low-medium heat. Add the flour and cornflour and stir until a thick paste is formed. Gradually add the milk, stirring all the while, until a thick, smooth sauce is formed.
Remove pan from the heat.
Crack the eggs, separating the yolks from the whites. Whip the egg yolks with the brown sugar before carefully adding them to the white sauce. Cut the passionfruit, scoop out the seeds and add them to the white sauce base.

In a separate bowl whip the egg whites until they form soft peaks. Carefully fold the egg whites into the soufflé mix. Divide the soufflé mixture between the two ramekin dishes.

Bake the soufflés for ten minutes, or until they have risen to well above the rim of the dishes.
Remove soufflés from oven and serve immediately.