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Easy passion fruit soufflés with lemon and passion fruit ice cream


Serves: 8
timePrep time: 25 mins
timeTotal time:
Easy passion fruit soufflés with lemon and passion fruit ice cream
Recipe photograph by Dan Jones.

Easy passion fruit soufflés with lemon and passion fruit ice cream


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
361Kcal
Fat
19gr
Saturates
11gr
Carbs
44gr
Sugars
36gr
Fibre
1gr
Protein
4gr
Salt
0.2gr

Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly

Lucy O'Reilly

Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes

Ingredients

  • a knob of butter, melted, for greasing
  • 140g caster sugar, plus extra for dusting
  • 2 medium egg yolks
  • 6 medium egg whites
  • pulp of 5 passion fruit, pushed through a sieve to remove the seeds, or 5 tbsp Taste the Difference mango and passion fruit coulis (from a 250ml bottle)
For the ice cream
  • 1 x 300ml pot whipping cream
  • 1 x 320g jar Taste The Difference lemon curd
  • pulp of 4 passion fruit, sieved (as before), or 4 tbsp Taste the Difference mango and passion fruit coulis
To serve
  • icing sugar, for dusting
  • pulp of 2 passion fruit, sieved (as before)

Step by step

Get ahead
The ice cream can be made a couple of weeks ahead.
  1. For the ice cream: in a bowl, whip the cream to soft peaks. Fold in the lemon curd and sieved passion fruit pulp or mango and passion fruit coulis. Spoon into a lidded plastic container and freeze.
  2. The following day, preheat a baking sheet in the oven at 220°C, fan 200°C, gas 7. Brush 8 x 150ml-200ml ramekins with melted butter and dust with sugar, tipping out any excess.
  3. In a large bowl, whisk the egg yolks with half the sugar for about 3 minutes, or until pale and thickened.
    Tip
    Running your fingertip (or a knife) around the top inside edge of each soufflé before baking will help the soufflés to rise evenly in the oven.
  4. In a separate bowl, whisk the egg whites to medium peaks, add the remaining sugar and whisk until well incorporated. Stir the sieved passion fruit pulp or mango and passion fruit coulis into the egg yolk mixture, followed by one-third of the egg whites. Carefully fold in the remaining whites until just combined.
  5. Fill each of the ramekins to the top and level off with the blunt side of a flat-bladed knife (see Kitchen Secret below).
  6. Place the ramekins on the preheated baking sheet and bake for 10 minutes, or until golden and risen. Remove from the oven and dust with icing sugar. Serve straight away with the sieved passion fruit pulp spooned over the top and a scoop of ice cream on each soufflé, or on the side.

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