Hot Passionfruit Souffle With Raspberry Cream
|Passionfruit pulp||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Icing sugar||3⁄4 Cup (12 tbs)|
|Castor sugar||3 Tablespoon (plus extra icing sugar)|
|For raspberry cream|
|Frozen raspberries||4 Ounce (125 g)|
|Thick cream||300 Milliliter (1 carton)|
|Grand marnier||1 Tablespoon|
Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with castor sugar; shake away excess.
Spoon souffle mixture into dishes, bake in hot oven 10 to 12 minutes.
Dust tops with sifted icing sugar immediately.