A friend told me soufflé was really hard to make so I thought being a “first-time-failure” mine would flop. I got really excited when I saw mine rise nicely – exactly as described in the recipe. But because I wasn’t done decorating the serving plates, I turned the oven heat down as I didn’t want it to burn. The next thing I know, my soufflé had sunk! I was so disappointed…. Anyway, I attempted it a second time when we went to a friend’s place for dinner. I brought all my gear there and made it there on the spot. This time, learning from my first failure, I prepared my serving plates and all when I saw the soufflé start to rise. Just when it’s reached the right look, I removed it and voila – perfect rising – no sunken soufflé anymore! :pIngredients:
- 1/3 cup passionfruit pulp
- 1 1/2 tbsp caster sugar
- Lemon juice
- 2 tsp cornflour
- 1 1/2 tsp water
- 3 egg whites
- Icing sugar
- Vanilla ice cream
- Preheat the oven to 180C. Grease 4 ramekins with butter and place on a baking tray.
- Place the passionfruit pulp, sugar and lemon juice in a saucepan over low heat. Stir until sugar dissolves. Increase heat and bring to a boil.
- Combine cornflour and water and mix to form a smooth paste. Remove from the heat and whisk in the cornflour mixture.
- Return to the heat and whisk for a further 30 seconds. Refrigerate it until cold.
- Beat egg whites until soft peaks form. Gradually add sugar and beat until glossy.
- Gently fold the egg white through the passionfruit mixture.
- Spoon into ramekins and bake till it rises and turns golden.
- When the soufflé has risen and is golden, scoop ice cream onto serving plates. Remove ramekins from oven, dust the soufflé with icing sugar and serve immediately with ice cream.