Granadilla soufflé – Food & Home Magazine
Soufflés don’t have to be scary. Light as a cloud, they’re a definite crowd pleaser Ingredients - butter, melted, to grease - castor sugar, to dust - 50g
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Cooking tools:
- Hand mixer
- Souffle dish
- Saucepan
- Whisk
- Mixing bowl
- Metal spoon
- Measuring spoon
- Oven
- Stove
Ingredients
- butter, melted, to grease
- castor sugar, to dust
- 50g butter
- 35g (¼ cup) cornflour
- 70g (1 cup) castor sugar
- 250ml (1 cup) milk
- 1 x 110g tin granadilla pulp
- 4 large eggs, separated
- icing sugar, to serve
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