Sarah Knights Recipe - Passionfruit Soufflés
I first made soufflés at est. restaurant many years ago working under Peter Doyle. I have adapted this recipe to suit cooking at home. The recipe can be made using other flavours, but passionfruit is my favourite. I think it is the ultimate dessert for a dinner party!
Soufflé base can be made a day ahead.
4 x 1 cup ramekins or copper pots
butter and caster sugar, for lining dishes
Soufflé base
75g sugar
150 ml passionfruit juice, fresh, strained with no seeds
20g corn flour
150ml + 25 water
Soufflé
240g of egg whites
20g caster sugar
To serve
pouring cream or whipped cream, to serve
passionfruit sorbet, to serve
Method
Preheat tall oven to 160Cº.
Butter the inside walls of each ramekin or pot and then add caster sugar and cover buttered walls evenly and shake out the remaining sugar. Set dishes aside.
To make the soufflé base:
Place 25 ml water and corn flour into a bowl and mix well and set aside. In a heavy based pot on induction stovetop, place passionfruit juice, sugar, and remaining 150ml water, whisk to combine then bring to a boil. Slowly pour corn flour mix into the boiling liquid and whisk well for a few minutes to cook out the flour. Once mixture has thickened, pour through a fine sieve and allow to cool.
To make the soufflés:
Measure out 280g soufflé base into a bowl and whisk over a pot of simmering water until mixture is warm and smooth. In another bowl measure out 240g egg whites and 20g sugar and whisk until soft peaks form. You don’t want to over whip the egg whites as this will result in a lumpy mixture and an uneven appearance.
Fold ⅓ of the whipped egg whites gently through the soufflé base with a rubber spatula, then add the remaining ⅔ whites and continue to fold until combined.
Pour mixture into prepared ramekins or pots right to the top and scrape of excess with a palette knife or flat edge of a knife. Run the very tip of your thumb around the top of each to stop the souffle from sticking to the top when cooking.
Place into the preheated oven and cook for 12-15 minutes. The soufflés should rise a good inch and a half from the top of the dish and be slightly golden on top. Remove from the oven and dust with icing sugar. Serve immediately with cream and passionfruit sorbet.
