Derek Johnstone's Passion Fruit Soufflé - James Martin Chef
If you're looking for a showstopper of a dessert then look no further than this passion fruit soufflé from Derek Johnstone, Head Chef at Borthwick Castle
Ingredients
- 12 passion fruits
- 100ml fresh, smooth orange juice
- 2 tablespoons cornflour mixed to a paste with a little water
- 1 litre milk
- 6 eggs
- 50g caster sugar
- 130g pastry crème
- 150g egg white
- 40g passion fruit reduction
- 1 passion fruit
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