Passionfruit Souffle





Ingredients

 2 egg yolks
50 grams sugar
30 ml strained Passionfruit Juice
2 egg whites
Salt

 Method

 Pre-heat oven to 200C

 In a bowl, cream the egg yolks with  25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside.

 In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them.

 Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould 

 Bake at 190C for 12 minutes.

 Serve immediately with ice cream.

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