Passionfruit Soufflés

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
3 eggwhites
2 tablespoons extra caster sugar
Icing sugar, for dusting
Whipped cream or vanilla ice cream, to serve (optional)


Method
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

Easy Peasy Chocolate Soufflés

E Cookbook Challenge 2 007

For my first EVER post (yes guys, I’m an excited newbie) I wanted something simple but spectacular. These are very easy to make but look impressive and taste divine (here I’ve served it them in teacups for an added cutesy factor) . Light and airy with a full chocolate flavour these must be eaten straight out of the oven and are extra special with a scoop of vanilla ice-cream and a dusting of icing sugar. Be warned though, you may not be able to stop at one!

Ingredients (serves 4)
2 tblspns melted butter
4 tblspns caster sugar (one tablespoon per ramekin)
4 tblspns custard powder
4 tblspns cocoa
3 tblspns sugar
1 cup milk
6 eggs, separated
Extra ½ cup caster sugar

Method
Preheat oven to 190°C. Brush insides of 4 1-cup ramekins with melted butter and dust with caster sugar, ensuring the ramekins are evenly coated (this is SUPER important as it will give you a delicious crust). Refrigerate until needed.

Put custard powder, cocoa, sugar and milk in a small saucepan and bring to simmer for 30 seconds. Remove from the heat and allow it to cool slightly. Beat egg yolks into the custard mixture and set it aside.

Put the eggwhites and half of the extra caster sugar in the bowl of an electric mixer and whip until soft peaks form.

Add the remaining caster sugar and whip FOR 10 SECONDS ONLY.

Fold half of the meringue mixture into the custard mixture using a plastic/silicon spatula. Fold the combined meringue & custard mixture into the remaining meringue mixture, then gently spoon into the prepared ramekins.

Bake for 11-12 minutes without opening the oven door (this is important as otherwise the soufflé will sink – you’ve seen the cartoons!) Remove, dust with icing sugar & serve immediately with vanilla ice-cream if desired.


E Cookbook Challenge 2 006

Adapted from Fast Ed’s “Easiest Chocolate Soufflés” – Better Homes & Gardens Magazine, 2009