@jakeeoneill: As requested, here is the recipe for the passion fruit Soufflé 🍧😍 Ingredients - for 2 serves Fruit base 110g Strained passion fruit pulp in syrup (about 1 1/2 170g cans) 18g Caster sugar + extra for coating ramekins 11g Corn flour 1/2 Teaspoon vanilla paste Meringue 100g Egg whites 20g Caster sugar Method For the Fruit base 1. Strain passionfruit pulp into a pot, add vanilla and bring to a simmer over a medium heat. 2. In a bowl, whisk together the corn flour and sugar and add to the pot, whisk to combine. 3. Once mixture reaches a boil, cook for 1 minute then transfer to a bowl, cover the surface with glad wrap and let cool for 30 minutes. 4. Brush butter into ramekins with an upward stroke on the sides, add a little bit of sugar and shake around the ramekin until all surfaces are covered and tap out the excess. 5. Pre heat oven to 160 degrees Celsius (fan forced) 6. After 30 minutes the mixture should still be slightly warm, transfer 120 grams into a seperate bowl. (Should be most of it). For the Meringue 7. Add the egg whites to the bowl of a stand mixer and mix on a medium - low speed until the surface has lots of little bubbles. 8. Increase the speed to medium and add sugar gradually and mix until you have medium stiff peaks. 9. Add 1/3 into the fruit base, mix until smooth and then add the remaining mixture and mix well. 10. Add mixture into the ramekins and level the surface. 11. Bake in the oven for 10-13 minutes until the top is lightly golden. 12. Dust the top with icing sugar and serve with ice-cream. Recipe credit: @Matt Adlard I slightly modified this recipe to suit Australian products and for two servings. #soufflè #baking #homecook #dessertideas

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Sunday 24 August 2025 10:40:38 GMT