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you are here: Top Billing Food Editor Katelyn Williams How To Videos | Mini Passion Fruit Soufflés

Mini Passion Fruit Soufflés

Top Billing Food Editor, Katelyn Williams shares her healthy recipe for a passionfruit soufflé

Mini Passion Fruit Soufflés

A great gluten-free dessert that’s super-easy to make and not nearly as scary as you think. These soufflés can be made and refrigerated or frozen until ready to bake .

(serves 8)

Ingredients:
200g passion fruit pulp
40ml sugar
20ml corn flour
6 egg whites
40ml sugar
1t fresh lemon juice
extra castor sugar, for lining
icing sugar, for dusting

Method:
In a small saucepan combine the pulp with the sugar and corn flour and bring to a boil. Simmer until thickened. Whisk the egg whites to stiff peaks and add the sugar and lemon juice gradually. Fold the egg whites into the cooled, thickened pulp and divide the mixture between 8 passion fruit pulp tins that have been buttered and lined with castor sugar. The soufflés can now be frozen or refrigerated until ready to bake. Bake at 200°C for 7-8 minutes until risen and golden. Serve immediately dusted with icing sugar.


For more of Katelyn's recipes, visit her blog here
Buy the Top Billing magazine PDF online here

 

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