2015’s Meal for a Meal Ozharvest #mealforameal #thinkeatsave is back and alongside the launch/meal on the 27th of July – Guillaume Brahimi is working with Ozharvest on these recipes for some top recipes for them instagram/social media posts. Today we’re featuring his Passion Fruit Souffle.
SERVES: 6 | PREP: 10 MINS | COOKING TIME: 20 MINS
30 g cornflour
65 g caster sugar
250 ml strained passionfruit juice,
¼ vanilla bean, split and seeds scraped
30 g softened unsalted butter
120 g caster sugar, plus extra for dusting
250 g Passion fruit base
300 g egg whites at room temperature
- Whisk together the cornflour and sugar in a bowl.
- Pour in the passionfruit juice and mix well to ensure there are no lumps. Stir in the vanilla seeds.
- Pour the mixture in a saucepan and bring to a boil over medium heat, whisking regularly to ensure it doesn’t stick to the bottom.
- Reduce to heat and low and cook for 2-3 minutes until thick, whisking continuously.
- Transfer to a bowl and cover closely with plastic film.
- Leave to cool at room temperature.
- Preheat the oven to 200°C.
- Lightly and evenly brush 6 soufflé moulds with the butter.
- Dust the moulds with sugar, shaking off any excess.
- Place the passionfruit base into a large bowl and whisk until totally smooth.
- Place the egg whites in the bowl of an electric mixer and begin to whisk on the fast setting.
- When the whites start foaming, slowly add the sugar and continue to whisk until just firm, then turn off immediately.
- Add a quarter of the egg white to the passionfruit base and whisk together to combine.
- Fold in the remaining egg whites gently using a spatula.
- Pipe the mixture into the moulds and flatten with a palette knife.
- Gently run your finger around the rim of soufflés to stop the edges sticking to ramekin.
- Place in the oven and cook for 8 minutes or until risen and slightly golden.