Passion Fruit Soufflé

By Anonymous -

Ingredients

  • 1 bottle of Belvoir Passion Fruit Cordial
  • 20g Cornflour or Kuzu*
  • Pulp of 4 Passion Fruit
  • 6 Egg whites
* This is an organic, Japanese thickener available in health food shops and Sainsbury's special selection which thickens sauces etc but does not taste floury/starchy

Instructions

  • Heat the Belvoir Passion Fruit Cordial in a saucepan. If using cornflour pour a little cordial into a bowl with the cornflour and mix till smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial.
  • Keep stirring until the cordial has thickened to the consistency of custard.
  • Add the pulp of the passion fruit.
  • Whisk the egg whites until thick.
  • Quickly whisk one third of the egg whites into the hot pulp/cordial mixture.
  • Transfer to a bowl and fold in the remaining meringue mix.
  • Put the mix into individual soufflé dishes that have been buttered and sugared.
  • Bake in a hot oven at 200ºC until risen (about 7 minutes). Serves 6.
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