DISH NAME : PASSION FRUIT SOUFFLE

Preparation Time : 15 minutes

Chilling Time : 40 minutes

Baking Time : 10 minutes

Description

A souffle can be sweet or savory. In souffles, both egg white and yolks are used. Souffles are baked till it rises. After baking, a souffle should be puffed up and fluffy. And it will deflate or fall after 5 or 10 minutes. So souffles should be made only just before serving. In this recipe we have used only egg whites, no yolks.
A ramekin is a small glazed ceramic or glass bowl used for cooking and serving various dishes. Pronounced , 'rami kin', it is a French word. In individual small ramekins one serving of food is served.

Note

1) I used half cup ramekeins.
2) Do not remove the seeds from passionfruit. It will give a nice crunch.
3) The passionfruit used here was the orange colored one which is usually found in in the hill stations of India. They are quite sweet. If using ordinary passionfruit which is a bit sour, increase sugar accordingly.

Method

1) Pre-heat oven to 180 degree celsius.
2) brush ramekins with butter, dust with caster sugar.
3) Heat passionfruit with sugar( 1.5 tbsp.) and lemon juice on low heat till sugar is dissolved. After sugar is dissolved increase heat and let it boil.
4) Mix cornflour with 1 1/2 tsp. water and make into a smooth paste.
5) Remove the passionfruit pulp from stove top and let it cool slightly. Add cornflour mix whisking continuously till the pulp is thickened.
6) Chill the pulp mix in fridge for about 40 minutes.
7) Whisk egg whites to form stiff peaks. Add caster sugar and beat till glossy
8) Very gently fold in egg whites into passion fruit mix.
9) Divide the mix among 4 ramekins till full.
10) Bake this in the pre-heated oven for 10 minutes or till risen and brownish on top.
11) Remove from oven and dust with icing sugar and serve immediately.

Serving Suggestions

Serve immediately after it is baked.