Instant passion fruit soufflé

Instant passion fruit soufflé

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This has got to be one of the best shortcuts in the book: just shop-bought custard with a few egg whites and some passion fruits, and it works every time, I promise. You won’t be worrying about cooking soufflés any more when you see how easy this really is.

Ingredients

Quantity Ingredient
soft butter, for greasing
4 tablespoons caster sugar
4 passion fruits
150ml fresh ready-made custard
4 egg whites
1 teaspoon icing sugar

Method

  1. Preheat the oven to 200°C. Grease 4 ovenproof ramekins generously with butter, then coat the insides with some of the caster sugar, tapping out the excess.
  2. Cut the passion fruits in half and scoop out the seeds. Whisk the seeds and juice into the custard.
  3. Whisk the egg whites to stiff peaks with the remaining sugar. Fold them into the passion fruit-custard mixture.
  4. Divide the mixture among the prepared ramekins and bake for 8–10 minutes, until risen and golden. Dust with icing sugar and serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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