Australian Passionfruit Souffle Food

HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM

Hot Passionfruit Souffle With Raspberry Cream image

Make and share this Hot Passionfruit Souffle With Raspberry Cream recipe from Food.com.

Provided by Stardustannie

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 egg yolks
1/2 cup passion fruit pulp (approx. 6 passionfruit)
2 tablespoons lemon juice
120 g icing sugar
6 egg whites
caster sugar
extra icing sugar
125 g frozen raspberries
300 ml thickened cream
1 tablespoon sugar
1 tablespoon Grand Marnier

Steps:

Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
Dust tops with sifted icing sugar immediately.
Serve with Raspberry Cream.
Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.

Nutrition Facts : Calories 504.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 198.6, Sodium 123.7, Carbohydrate 51.5, Fiber 4.5, Sugar 43.3, Protein 9.1

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