Passion Fruit Souffle

1. 1

   Position rack in lower 1/3 of oven and preheat to 425 degrees.

2. 2

   Butter a 4-inch souffle dish, then dust with 1 tbl sugar.

3. 3

   Refrigerate.

4. 4

   Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.

5. 5

   Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.

6. 6

   Add 2 tbl sugar and beat until whites are glossy and stiff.

7. 7

   Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.

8. 8

   Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.

9. 9

   Bake until browned on top.

10. 10

    about 12 minutes.

11. 11

    Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.

12. 12

    dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.

13. 13

    When souffle is cooked, divide between 2 plates and spoon sauce around each serving.

No additional tips available.