PASSION FRUIT SOUFFLE
FOR THE PASSION FRUIT COULIS
12 Passion Fruits
Juice of 3 Oranges
50 ml water
Cut the Passion Fruits in half with a small knife then using a spoon scoop out the seeds. Place into a bowl and reserve.
Mix the sugar, water and orange together then add the passion fruits, place into a food processor and blend until smooth.
Remove from the processor and pass through a sieve.
FOR THE SOUFFLÉ BASE
125 ml Passion Fruit coulis
8 Egg yolks
10g Corn flour
Place the milk and the passion fruit coulis into a sauce pan. Then place the pan on the cooker and bring to the boil.
Meanwhile in a bowl mix the egg yolks and the sugar, whisk together until mixture is pale in colour.
Then add the flour and corn flour to the yolks and sugar. Mix until all is incorporated.
When the milk and coulis has come to the boil, add half of the liquid to the yolks and sugar mix. Whisk together then add the mixture to the remaining liquid in the pan and cook on a medium heat until mixture starts to thicken.
Remove from the cooker, place the mixture into a bowl. Use as required.
FOR THE SOUFFLÉ
70g Soufflé base
90g Egg white
20g Caster sugar
Pre-heat oven to 175oC
Take out 70g of the passion fruit soufflé mix and put into a mixing bowl.
Put egg whites into a bowl and using an electric mixer whisk egg whites until light and fluffy then add the sugar. Whisk until egg whites are firm.
Take ⅓ of the egg white mixture and using a whisk, whisk the egg whites into the soufflé base until smooth.
Then take the remaining ⅔ egg whites and gently fold into the soufflé base, being careful not to knock too much air out of the soufflé base.
Spoon the soufflé mix into the 8 buttered ramekins (9cm x 6cm in size), then using a palette knife smooth the mix over until flat.
Place the soufflé into a pre-heated oven at 175˚C.
Cook for 7 ½ minutes, remove from the oven and serve immediately.