Passionfruit soufflés
Preparation Time 8 minutes
Cooking Time 12 minutes
Ingredients (serves 4)
1 tsp vegetable oil, to grease
1 tbs caster sugar
3 egg whites, at room temperature
80g (1/3 cup) caster sugar, extra
1 170g can passionfruit in syrup, undrained
Icing sugar, to dust
1. Preheat oven to 180°C. Brush four 250ml (1-cup) ovenproof dishes
with the oil to lightly grease. Sprinkle with the sugar, shaking off any
excess.
2. Use an electric beater to beat egg whites in a large clean dry bowl
until soft peaks form. Add extra sugar a spoonful at a time, whisking after
each addition until well combined. Continue whisking until sugar dissolves.
3. Use large metal spoon to fold passionfruit into egg whites. Spoon in
dishes. Use flat knife to smooth tops and place dishes on baking tray. Run a
thumb around inside rim of dishes in souffle mixture. Bake in preheated oven
for 12 minutes or until golden. Dust with icing sugar and serve immediately.
· Leftovers: Use the egg yolks in baked custard.
Prettypinkbutterfly
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