Hot Passion Fruit Soufflé Recipe
The sweetness of passion fruit is offset beautifully by the egg-based soufflé in this sumptuous soufflé recipe from brillant chef, Mark Jordan
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Cooking tools:
- Fine-mesh sieve
- Blender
- Ladle
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 475g of passion fruit purée
- 475ml of sugar syrup
- 1 lemon, juiced
- 500g of caster sugar
- 300ml of water
- 50ml of glucose
- 30 passion fruits
- 50g of butter
- 50g of caster sugar
- 6 egg whites
- icing sugar for dusting
- 1 handful of mint leaves
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