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Raspberry Passion Fruit Chinchillas

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Ingredients
  Butter 1 Ounce, softened (25 Gram, 2 Tablespoon)
  Egg whites 5
  Caster sugar 5 Ounce (150 Gram, 2/3 Cup)
  Passion fruit 2
  Fresh raspberries 1 1⁄2 Pound (675 Gram, 6 Cups)
  Low fat ready made custard 8 Fluid Ounce (From A Carton Or Can, 250 Milliliter, 1 Cup)
  Skimmed milk 1 Tablespoon (As Required)
  Icing sugar 2 Tablespoon (For Dusting)
Directions

1. Preheat the oven to 180°C/350°F/ Gas 4. With a brush, paint four 300 ml / 1/2 pint / 1 1/4 cup souffle dishes with a visible layer of soft butter.
2. Whisk the egg whites in a mixing bowl until firm. (You can use an electric mixer.) Add the sugar a little at a time and whisk into a firm meringue.
3. Halve the passion fruit, take out the seeds with a spoon and fold them into the meringue.
4. Turn the meringue out into the four prepared dishes, stand them in a deep roasting tin which has been half-filled with boiling water and bake for about 10 minutes.
5. Turn the chinchillas out upside-down on to individual plates.
6. Top the chinchillas with the fresh raspberries. Thin the custard with a little skimmed milk and pour around the edge. Dredge with icing sugar and serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
8

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