Passionfruit souffle

Enjoy the delicious tang of passionfruit in these elegant souffles. Light, fluffy and oh so delicious!

  • 10 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


Passionfruit souffle
  • 30 gram melted butter
  • 1/4 cup caster sugar, plus 1/4 cup extra
  • 6 egg-whites
  • 280 gram jar lemon butter
  • 3 passionfruit, pulp removed, plus extra, to serve
  • icing sugar, to serve
  • whipped cream, to serve


Passionfruit souffle
  • 1
    Preheat oven to hot, 200°C. Brush eight 1/2-cup ramekins with butter. Dust with sugar. shaking out excess.
  • 2
    In a medium bowl, using an electric mixer, beat egg-whites to soft peaks. Gradually add extra sugar, beating until stiff and glossy.
  • 3
    In a large bowl, mix lemon butter and passionfruit together. Carefully fold in egg-white, in two batches.
  • 4
    Divide mixture evenly among ramekins. Place on an oven tray.
  • 5
    Bake 10-15 minutes, until risen and golden. Serve immediately, dusted with icing sugar. Accompany with cream and extra passionfruit.


If making these for a dinner party, prepare ramekins ahead of time and keep covered in the fridge. If preferred, you Could make four 1-cup souffles.

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