Classic French dessert with a twist by The Sweet Rebellion
INGREDIENTS: (Serves 4)
For the soufflés:
- 1 tbsp softened butter and 4 tbsp castor sugar (for preparing the ramekins)
- 125ml Danone Ultra Mel Vanilla Custard (½ cup)
- 2 passion fruits
- 4 large egg whites (at room temperature)
- pinch of salt
- 30ml castor sugar (2 tbsp)
- 1 tbsp icing sugar, for dusting
For the passion fruit sauce:
- 125ml fresh passion fruit pulp (½ cup)
- 90ml castor sugar (6 tbsp)
- squeeze of lemon juice (optional)
- Start by making the passion fruit sauce. Place the pulp and castor sugar into a small saucepan. Heat the mixture over low heat. Gently bring to the boil, stirring frequently and allow to boil for 3 minutes until the mixture becomes syrupy. Taste and add a squeeze of lemon juice if desired for a more tangy sauce.
- Preheat the oven to 180°C. Use a pastry brush to coat each ramekin with the softened butter, brushing upwards towards the edges. Fill each ramekin with about 1 tbsp of castor sugar, then rotate until the whole ramekin is coated and shake out the excess sugar.
- Place the UltraMel Vanilla Custard into a large bowl. Strain the pulp of 2 passion fruits – you should get about 2 tbsp of juice. Add the juice to the custard and mix well.
- In a separate bowl, add the egg whites and a pinch of salt. Beat with an electric or stand mixer until you have soft peaks. Gradually add the castor sugar and continue whisking until the egg whites are stiff and glossy.
- Stir about a third of the egg whites into the custard, then very gently fold in the remaining egg whites until combined. Divide the mixture between the 4 ramekins and use a knife or palette knife to level the tops. Run your thumbnail around the rim of each ramekin (this helps the souffles rise with nice and neat edges).
- Place the ramekins on a baking tray and bake for 12-15 minutes or until well risen and golden on top.
- ust with icing sugar and serve immediately with the passion fruit sauce and extra UltraMel Vanilla Custard