Passionfruit Soufflé - In Chef Mode
Tropical passionfruit soufflé with honey and citrus Nyetimber Cuvee Chérie. Perfect for dessert, serves 4 in 45 minutes.
Ingredients
- Unsalted butter, softened for greasing ramekins
- 2 Clarence Court Leghorn White egg yolks and 4 whites
- 6 tablespoons caster sugar plus extra for coating ramekins 3 teaspoons cornflour
- 1 tablespoon plain flour
- 100ml double cream
- 100ml full fat milk
- 5 passion fruit pulps, sieved to remove seeds
- Icing sugar for dusting
- Mango and passionfruit coulis and vanilla
- Nyetimber’s Cuvee Chérie Multi-Vintage, to serve
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