This has to be my favourite, easiest and most fool-proof soufflé. It is always delicious, you can make it ahead of time up to beating the egg whites and it is also the perfect soufflé recipe to test your oven! I mention that because you need a very even and accurate thermostat to cook a soufflé perfectly and you also need a Conventional, not Fan forced oven that won’t ‘blow’ the soufflé around.
This picture was taken at an in-home cooking class I did in Kim’s beautiful kitchen in Mosman. You can see that the soufflés are well risen and evenly browned. We actually cooked them in her combination oven and microwave. She was very happy, we had a very successful class where she learnt to use her new appliances. See my page here about how you can have a cooking class with me in your own home in Sydney too where you can also read Kim’s feedback.
Ingredients: Serves 5 large or 8 small ramekins
3 egg yolks. I use 70-80g eggs
5 tbsp castor sugar
5 Passionfruit (you need 4tbsp of passionfruit liquid)
5 egg whites (at room temp)
Method:
- Strain the pips from the passionfruit and set aside liquid, see note above.
- Beat egg yolks with 3 tbsp castor sugar until pale and thick.
- Grease 5 soufflé dishes with melted butter.
- Preheat oven to Conventional 200°C with baking tray in place.
- Whisk the 5 egg whites in a large, clean, dry bowl with a pinch of table or cooking salt until half beaten (this can be done with an electric mixer but not a food processor)
- Continue beating by hand adding the remaining sugar slowly and beat until stiff peaks form.
- Fold passionfruit liquid into egg yolk mixture and carefully fold in half the egg whites then the remaining.
- Spoon into prepared dishes and bake on a hot tray for 10 minutes.
Sprinkle with icing sugar to serve. Delicious with whipped cream served on the side.
Hint: Serve on folded napkins on plates to take to the table. The napkin will keep the souffle warm on the plate to protect it from dropping.
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