Hot Passionfruit Souffle With Raspberry Cream Food

AUSTRALIAN PASSIONFRUIT SOUFFLE

Steps:

• Pre-heat the oven to 375°F.
• Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside.
• Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod.
• Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
• Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
• Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.
• Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.
• In a clean metal bowl, beat the egg whites until stiff with an electric beater.
• Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.
• Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even.
• Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.

HOT RASPBERRY SOUFFLE

Steps:

• Preheat oven to 375°F Butter 8 3/4 cup souffle dishes. Coat with sugar; tap out excess. Puree raspberries with 3 T sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead, cover an let stand at room temperature.
• Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divid souffle mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve souffles, passing chocolate sauce and ice cream separately.

HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM

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.