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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
250ml passion fruit juice
110g can passion fruit pulp
300g assorted fruit (strawberries, pineapple, mango and blueberries)
60g butter (melted)
200g caster sugar
8 egg whites (medium), 4 egg yolks
100ml passion fruit juice
icing sugar (for dusting)
extra caster sugar (for dusting)
Serves: 4 (depending on size of dish)Tools: Whisk bowl tool/ Folding bowl tool
10. In the meantime, divide the fruit salad amongst the 4 serving plates. Put a little icing sugar into a tea strainer. When the soufflés are cooked, dust with a little icing sugar and serve with the passion fruit coulis in a little jug for everyone to help themselves.
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