Serves 4
Ingredients:
2 teaspoons oil
2 tablespoons castor sugar
3 egg-whites
1/3 cup castor sugar
170g can John West Passionfruit Pulp in Syrup
2 egg yolks
Grated rind of 1 lemon
Brush four 1 cup oven proof dishes with oil and sprinkle with caster sugar, shake off any excess sugar and place dishes on an oven tray.
Beat egg-whites in a large bowl until soft peaks form. Add sugar gradually 1 tablespoon at a time and continue to beat until all sugar is dissolved.
Combine John West Passionfruit, egg-yolks and lemon rind in a large bowl, adding a ¼ of the egg-whites and gently stir with a metal spoon. Gently fold in the remaining egg-whites.
Spoon mixture into prepared oven proof dishes and run a small knife around the rim of the dish, about 1cm deep to prevent the soufflé from sticking.
Bake in a preheated oven at 200°C for 12 minutes or until risen and golden brown. Do not open the oven during cooking. Serve immediately.
Recipe adapted from simplygreatmeals
2 tablespoons castor sugar
3 egg-whites
1/3 cup castor sugar
170g can John West Passionfruit Pulp in Syrup
2 egg yolks
Grated rind of 1 lemon
Brush four 1 cup oven proof dishes with oil and sprinkle with caster sugar, shake off any excess sugar and place dishes on an oven tray.
Beat egg-whites in a large bowl until soft peaks form. Add sugar gradually 1 tablespoon at a time and continue to beat until all sugar is dissolved.
Combine John West Passionfruit, egg-yolks and lemon rind in a large bowl, adding a ¼ of the egg-whites and gently stir with a metal spoon. Gently fold in the remaining egg-whites.
Spoon mixture into prepared oven proof dishes and run a small knife around the rim of the dish, about 1cm deep to prevent the soufflé from sticking.
Bake in a preheated oven at 200°C for 12 minutes or until risen and golden brown. Do not open the oven during cooking. Serve immediately.
Recipe adapted from simplygreatmeals
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