A beautifully tart and creamy iced soufflé. Contains raw eggs so not suitable for children or pregnant women but everyone else enjoy.
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15 ripe passion fruit
300ml whipping cream
5 tablespoons sugar
3 eggs, seperated
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Method Prep:20min › Extra time:4hr freezing › Ready in:4hr20min
Halve the passion fruits, scoop out the inside and push through a sieve to remove all the juice (the time consuming part!).
Add the passion fruit juice and 2 tablespoons of the sugar to the yolks and whisk till light and airy.
In separate bowls whisk the cream to soft peaks and the whites and remaining sugar to stiff peaks. Fold the cream into the yolk mixture and then fold in the whites, trying to keep the air in the mixture. Spoon into ramekins lined with cling film and freeze for 4 hours or until required. Remove from freezer 30 minutes prior to serving and turn out of ramekins onto plates. Serve with raspberry coulis if desired.