Loukie’s Passionfruit Souffle
The recipe for this irresistible souffle is from Loukie Werle’s latest book, Home, a book “that’s all about home, and a house in the country, a house that has changed little in the years since we built it.”
Imbued with Loukie’s warmth and 90 family friendly recipes, her philosophy resonates strongly with me:
“Cooking fads come and go, and while the latest fashion is attractive to some people, it’s just as relevant to keep looking back as it is to look forward. New and different isn’t always better.”
Inroduction
About this Recipe
By: Sheridan Rogers
“If you’re after raves from your guests, make this,” says Loukie. “In their eyes you’ll be instantly elevated to a really good cook, and rightly so.”
She points out it’s important to make sure you beat the egg whites to a stiff peak. When you hold the whisk upside down, there should be a peak which stays upright and doesn’t flop. This will keep the mixture as light as air.
You’ll need 6 x 1/2 cup ramekin dishes for the souffles.
Ingredients
Makes 6 generous souffles
- softened unsalted butter, 20g, for the dishes
- caster sugar, for the dishes
- passionfruit, 6, pulp removed
- caster sugar, scant 3/4 cup (165g), plus 1/4 cup (55g) extra
- fresh eggs, 4 large, separated
- icing sugar, to serve
- cream, to serve
Preheat oven to 200C (180C fan), with a baking sheet placed in the middle. Brush the inside of 6 x 1/2 cup capacity souffle dishes generously with butter. Add sugar to each dish and rotate in your hands to coat the insides throroughly. Discard excess.
Whiz passionfruit briefly in a processor to separate pips from liquid, then sieve and discard pips. Transfer liquid to a large bowl and stir in 3/4 cup sugar until dissolved. Add egg yolks and mix well.
Whisk the egg whites, adding the extra 1/4 cup (55g) sugar gradually, until stiff peaks form. Stir a quarter of the beaten egg whites into the passionfruit puree and incorporate well, then fold in the remaining whites gently, using a large metal spoon.
Spoon into the prepared dishes and level the top. Bake 10-15 minutes or until well risen and golden on top. Serve immediately, dusted with icing sugar, and cream in a small jug.