melted unsalted butter, for greasing ⅓ cup (80ml) passionfruit pulp+ 1 tablespoon lemon juice
⅓ cup (60g) rapadura sugar 2 teaspoons cornflour (cornstarch) 1½ teaspoons water
3 eggwhites passionfruit syrup ⅓ cup (80ml) passionfruit pulp+ 1 tablespoon honey
Preheat oven to 180°C (350°F). To make the passionfruit syrup, place the passionfruit pulp and honey in a small saucepan over medium heat and cook for 2–3 minutes or until bubbling. Set aside.
Brush 4 x 1- cup- capacity (250ml) ramekins with the butter and place on a baking tray.
Place the passionfruit pulp, lemon juice and half the sugar in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to the boil. Combine the cornflour and water in a small bowl and mix to form a smooth paste. Remove the pan from the heat, add the cornflour paste and whisk to combine. Return to the heat and cook, whisking constantly, for 30 seconds or until thickened. Pour the passionfruit mixture into a large bowl and refrigerate for 30 minutes or until cold.
Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold the eggwhite mixture through the passionfruit mixture. Spoon into the ramekins and bake for 10–12 minutes or until risen and golden. Serve immediately with the passionfruit syrup. SERVES 4.
+ You will need about 4 passionfruit to make 1⁄3 cup pulp.
This delight showcases the magical properties of eggs as the lighter-than-air batter rises into a crisp crown. We’ve made the souff lé extra virtuous – it’s gluten-free and uses wholesome sweeteners to contrast the tangy golden fruit.