Neil Perry's passion fruit soufflés

Makes 4 Desserts and puddings

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Method

Heat the oven to 210C/190C F/Gas 6. Lightly grease 4 x 250ml ramekins (or mini oven-proof pans) with softened butter. Half-fill the first one with some caster sugar and, with a circular motion, coat the inside, then tip the sugar into the next one and repeat with the remaining ramekins. This coating will caramelise to give the soufflés a slight crust and also help them to rise evenly.

Put the 2 egg yolks in a bowl and whisk well. Add the 90g caster sugar and keep whisking until the mixture is pale and creamy and the sugar has dissolved.

In a clean bowl, whisk the 8 egg whites, gently at first, then more vigorously once they are foaming. When soft peaks start to form, sprinkle over the extra 4tsp sugar and continue to whisk to stiff peaks. Stir the passion fruit juice into the yolk mixture, then add a quarter of the egg whites and fold through to incorporate completely. Now add the remaining egg whites and fold through gently.

Spoon the mixture into the ramekins, filling them to a little over the rim, then run your thumb around the rim – this will make it easier for the soufflés to rise straight up the sides. Place the ramekins on a baking tray and cook in the oven for 12 minutes or until pale golden and well risen. The top and edges should have a nice colour and the interior should be just set.

Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla extract until soft peaks form.

Remove the soufflés from the oven and dust with icing sugar. Place a soufflé, in its ramekin, on each plate and spoon some Chantilly cream into a little bowl on the side. Serve immediately.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.