Banana & Passionfruit Soufflés

Ingredients (serves 6)

  • 1 Tbs unsalted butter, melted
  • 1/2 Cup (110g) caster sugar, plus extra to sprinkle
  • 3 Free-range eggs, separated
  • 1 Ripe banana, mashed
  • 4-5 Passionfruit (to give 100ml pulp, otherwise a tin of pulp can be purchased)
  • Icing sugar, to dust

Method

  1. Preheat the oven to 190C.
  2. Brush six 170ml soufflé dishes or ramekins with the melted butter and lightly sprinkle with a little extra caster sugar, tipping out any excess.
  3. In a large bowl, beat the egg yolks with 1/4 cup (55g) caster sugar using an electric mixer, until pale and smooth. Beat in mashed banana and passionfruit.
  4. In another large bowl, beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup (55g) caster sugar and continue beating until you have glossy, stiff peaks. Using a large metal spoon, gently fold eggwhite, a little at a time, into the yolk mixture, taking care to keep as much air in the mix as possible.
  5. Fill soufflé dishes or ramekins to the brim and run your thumb around the inside edge of each ramekin (this will help the soufflés rise). Place on a baking sheet and bake on a rack just below the middle of the oven for 12-14 minutes until puffed and golden.
  6. Carefully remove the soufflés from the oven, then dust with icing sugar and serve immediately.

 

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