Exotic Soufflé

Name: Exotic Soufflé
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 ml Passion fruit nectar; 1 TABLESPOON + 125 g fine sugar; 300 ml Milk; 1/2 Vanilla pod; 3 Eggs (size M); 30 g Cornstarch; 1 TABLESPOON Flour; 1 coated Tsp Baking Powder; 2 TABLESPOONS Passion fruit liqueur (or limoncello); 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 ml Passion fruit nectar
1 TABLESPOON + 125 g fine sugar
300 ml Milk
1/2 Vanilla pod
3 Eggs (size M)
30 g Cornstarch
1 TABLESPOON Flour
1 coated Tsp Baking Powder
2 TABLESPOONS Passion fruit liqueur (or limoncello)
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and sugar

Directions

1
Bring passion fruit juice and 1 tablespoon of sugar to the boil and reduce to approx. 100 ml. Grease soufflé cups (150 ml each), sprinkle with sugar and chill. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring milk, vanilla pulp and scraped out pod to the boil
2
Separate eggs. Mix egg yolks, starch and 75 g sugar, adding the hot milk. Pour the vanilla cream back into the pot and continue to cook over a medium heat, stirring until a thick cream is formed
3
Remove vanilla pod and pour cream into a bowl. Let the cream cool while stirring occasionally
4
Beat the egg whites and 1 pinch of salt until stiff, add 50 g of sugar. Stir liqueur and reduced juice into the cream. Mix flour and baking powder and carefully fold in alternately with the beaten egg white. Pour the mixture into the moulds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-13 minutes. Remove, dust with icing sugar and serve immediately
5
With 6 people:
6
Waiting time approx. 30 minutes