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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 5 |
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From Skinny Food, The Australian Women's Weekly. You'll need four large passionfruit for this recipe. 2.9g fat and 212 cal per serving. Ingredients:
1 tablespoon caster sugar |
2 egg yolks |
1/3 cup fresh passion fruit pulp |
2 tablespoons cointreau liqueur |
1/2 cup icing sugar |
4 egg whites |
2 teaspoons icing sugar |
Directions:
1. Preheat oven to moderate.
2. Lightly grease four 1-cup (250ml) oven proof dishes/ramekins.
3. Sprinkle insides of dishes even with caster sugar; shake away excess. Place dishes on oven tray.
4. Whisk yolks, passionfruit pulp, liqueur and 2 tablespoons of the icing sugar in large bowl until mixture is combined.
5. Beat egg whites in small bowl with electric mixer until soft peaks form.
6. Gradually add remaining icing suagar, beat until firm peaks form.
7. Gently fold egg white mixture, in two batches, into passionfruit mixture; divide mixture among prepared ramekins/dishes.
8. Bake, uncovered, in moderate oven about 12 minutes or until soufflés are puffed and browned lightly.
9. Dust tops with extra sifted icing sugar; serve immediately.
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