200 g goat’s fromage frais
1 tbsp honey
150 g passionfruit pulp, seeds
2 tbsp caster sugar
2 tsp cornflour mixed with 1 tsp water
Unsalted butter, extra
Caster sugar, extra
8 eggs whites
110 g (½ cup) caster sugar, to make
2 tbsp icing sugar, sifted
- Drain the fromage frais in a muslin lined sieve. Drain for 1 hour, or until the fromage frais has thickened slightly.
Discard the whey.
- Place the thickened fromage frais and honey into a small bowl; stir well to combine. Place into the fridge until needed.
- Place the strained passionfruit pulp and the 2 tablespoons of sugar in a saucepan and bring to the boil on high heat, induction setting 8. Boil until the mixture is reduced by half, around 1/3 cup. Remove from the heat and whisk in the cornflour mixture.
- Return to the cooktop and bring to the boil again. Remove from the heat. Place into the fridge until cool.
- Preheat the oven on Fan Plus at 180⁰C. Brush the insides of 8 x 200 ml soufflé ramekins with the extra butter and dust with the extra caster sugar.
- Place the egg whites in the bowl of a freestanding mixer with a whisk attachment and whisk on high speed. Add the remaining sugar and continue to whisk for 2 minutes, or until soft peaks form.
- Place the passionfruit mixture into a bowl and mix in 1/3 of the egg whites, then gently fold in remaining egg whites.
- Fill the prepared ramekins with the soufflé mixture, tap the ramekins gently to remove any air bubbles and smooth the top with a palette knife. Place the ramekins on a baking tray.
- Place the tray on shelf level 2 in the preheated oven. Cook for 10 minutes, or until soufflés have risen evenly and cooked through.
- Remove the soufflés from the oven and dust the top with the icing sugar. Serve immediately with a spoonful of the fromage frais mixture.
Hints and tips
- When greasing the moulds be sure to brush the butter upwards, this will help the soufflé rise.
- Place your thumb on the inside edge of the ramekin and rotate to wipe a small amount of mixture from the edge; this will make the soufflé rise more evenly.