Passionfruit and Banana Souffés
Sarah
ingredients
- 1 tbs unsalted butter, melted
- 1/2 caster sugar, plus extra to sprinkle
- 3 large eggs, separated
- 1 ripe banana, mashed
- 4-5 passionfruit, (to give 100 mL of pulp) or canned pulp
- Icing sugar to dust
directions
- 1
Preheat the oven to 190°C.
- 2
Brush six 170mL soufflé dishes or ramekins with the melted butter and lightly sprinkle with a little extra caster sugar, tipping out any excess.
- 3
In a large bowl, beat the egg yolks with 1/4 cup caster sugar using an electric mixer, until pale and smooth.
- 4
Beat in mashed banana and passionfruit.
- 5
In another large bowl, beat eggwhites to soft peaks. Gradually add the remaining 1/4 cup caster sugar and continue beating until you have glossy, stiff peaks.
- 6
Using a large metal spoon, gently fold eggwhite, a little at a time, into the yolk mixture, taking care to keep as much air in the mix as possible. Fill soufflé dishes or ramekins to the brim and run your thumb around the inside edge of each ramekin. Place on a baking sheet and bake on a rack just the below the middle of the oven for 12-14 minutes until puffed and golden.
- 7
Carefully remove the soufflés from the oven, then dust with icing sugar and serve immediately.
Source: Sarah
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