Last year my family and I visited the d’Arenberg Cube in McLaren Vale and had an incredible 3-course lunch at the award winning d’Arry’s Verandah Restaurant. Everything was delicious, but a particular favourite dish was the passionfruit soufflé. While we’re looking forward to dining at d’Arry’s again soon, in the meantime we’re enjoying this copycat version that’s pretty darn close to the real thing.
Soufflés have a reputation for being difficult, but please don’t be afraid of cooking them at home – they’re really very easy. Just make sure you serve immediately as they start to ‘deflate’ quickly.
Ingredients (makes 4)
20g melted butter, for greasing
Caster sugar, for dusting
⅓ cup passionfruit pulp
1½ tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons corn flour
2 teaspoons water
2 tablespoons extra caster sugar
Icing sugar, for dusting
Whipped cream or vanilla ice cream, to serve (optional)
Preheat the oven to 180°C (160°C fan-forced).
Brush the inside of four ¾-cup ramekins with the melted butter, dust with caster sugar and place on a baking tray.
Place the passionfruit pulp, sugar and lemon juice in a small saucepan over low heat and stir until the sugar has dissolved. Bring to the boil. Combine the cornflour and water in a small bowl and mix to form a smooth paste. Stir the cornflour paste into the passionfruit mixture and whisk continuously for 30 seconds or until the mixture has thickened. Cool the passionfruit mixture in the fridge for 5-10 mins.
Place the eggwhites in a large bowl and beat with electric beaters until soft peaks form. Gradually add the extra caster sugar and beat until glossy. Gently fold cooled passionfruit mixture into the eggwhites until just combined. Spoon into the ramekins, smooth the tops with a butter knife and bake for 10 minutes or until risen and just golden.
Serve immediately dusted with icing sugar and with ice cream or cream. Enjoy!
Recipe adapted from Donna Hay’s ‘PASSIONFRUIT SOUFFLE’ and inspired by d’Arry’s Verandah Restaurant