Passion fruit soufflé
Serves: 2
Prep time: 2o minsTotal time: 
Recipe photograph by Martin Poole
Passion fruit soufflé
‘Rather than icing sugar, you can also dust the soufflés with cocoa; chocolate and passion fruit are a match made in heaven,' says chef Tristan Welch
Serves: 2
Prep time: 2o minsTotal time: 
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Nutritional information (per serving)
Calories
282Kcal
Fat
10gr
Saturates
7gr
Carbs
42gr
Sugars
37gr
Fibre
0gr
Protein
5gr
Salt
0.4gr
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Ingredients
- 500ml orange and passion fruit drink (we used 2 cans of J20)
- 10g cornflour
- 25g butter, melted
- 60g egg whites (about 2 medium)
- 30g caster sugar, plus extra to coat
- 1 tsp lemon juice
To serve
- icing sugar or cocoa powder, to dust
- 1 passion fruit, halved
Step by step
Get ahead
Prep to the end of step 3 a few hours ahead. Get your whisk, bowls and egg whites ready, too.
- Chill two 220ml ramekins (about 9cm diameter x 5.5cm deep).
- Add the passion fruit drink to a saucepan and reduce until you have 175ml; this will take 15-20 minutes. Remove from the heat. Mix the cornflour with 1 tablespoon of cold water then whisk into the hot passion fruit drink. Return to the heat and simmer for 2 minutes until thickened. Weigh out 120g in a mixing bowl, cover and set aside.
- Brush the chilled ramekins with melted butter twice, then coat the buttered surface with caster sugar, tipping out the excess. Chill again until required.
- When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Whisk the egg whites to soft peaks. Add the sugar a little at a time and continue to whisk until it’s all incorporated and the mixture is glossy with stiff peaks. Whisk in the lemon juice then take a quarter of the meringued whites and mix into the passion fruit base.
- Using a spatula, gently fold in the remaining egg whites and spoon into the prepared ramekins. Flatten the tops with the back of a knife.
- Place on a baking tray and bake for 10 minutes or until risen by 2-3cm. Using a tea strainer or small sieve, dust the top of each soufflé with icing sugar or cocoa and scoop the passion fruit seeds over the top. Serve immediately.
