Hot Passionfruit Souffle With Raspberry Cream – a delicious recipe with egg yolks, passion fruit pulp, lemon juice, icing sugar, egg whites, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
2
Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
3
Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
4
Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
5
Spoon souffle mixture into dishes, bake at 220u00b0C for 10 to 12 minutes.
6
Dust tops with sifted icing sugar immediately.
7
Serve with Raspberry Cream.
8
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.
678
kcal
Calories
47
g
Fat
39
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 egg yolks, 1/2 cup passion fruit pulp (approx. 6 passionfruit), 2 tablespoons lemon juice, 120 g icing sugar, and more.
Yes, Hot Passionfruit Souffle With Raspberry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
