PASSION FRUIT SOUFFLES

“These light, delicate soufflés have a superb flavor and make a very elegant dessert. Serve them as soon as they come out of the oven, without delay, as they will quickly start to subside. They’re surprisingly easy to make.” – Paul Hollywood

passion fruit souffles recipe

Passion Fruit Souffles
Makes 6
Prep 40 minutes
Bake 10 to 12 minutes

Melted unsalted butter for greasing
140 g caster sugar, plus extra for dusting
6 medium egg whites and 2 egg yolks
30 ml passion fruit juice (sieved from 20 to 25 fruits, or good quality passion fruit juice/smoothie from a carton)
Icing sugar for dusting

Heat your oven 220°C. Brush 6 deep ramekins with melted butter and dust with caster sugar.

In a large bowl, using an electric hand-held whisk, whisk the 2 egg yolks with 70 g of the sugar for at least 5 minutes until the mixture is pale and thick and holds a trail when the beaters are lifted.

In another clean bowl, whisk the egg whites until they hold soft peaks, then whisk in the remaining 70 g sugar.

Add 60 ml of the passion fruit juice to the egg yolk mixture and mix well. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

Fill the ramekins almost to the top with the soufflé mixture and run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly). Bake 10 to 12 minutes until well risen and golden on top.

Immediately dust the soufflés with icing sugar and serve. Use the remaining passion fruit juice as a sauce – I like to break into soufflé with a spoon and pour the passion fruit juice inside.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

Want more recipes by Paul Hollywood? Get these…

INDIVIDUAL LEMON MERINGUE PIES

“The French have dominated our afternoon tea for some time now and I think it’s wrong. This is a classic British dish made on a smaller scale, so you can eat it for tea or as a dessert. You will have more filling than you need – keep the rest in the fridge in a sealed jar – to fill tartlet cases, top pancakes, spread on wholemeal bread etc.” – Paul Hollywood

Paul Hollywood Lemon Meringue Pie recipe

Individual Lemon Meringue Pies
Serves 4

For the base
150 g/5.25 oz gingersnaps
75 g/2.5 oz unsalted butter, melted

For the filling
Finely grated zest of 3 lemons
Juice of 6 large lemons
50 ml/3 Tbsp water
2 Tablespoons cornstarch
3 large egg yolks
25 g/0.75 oz unsalted butter
175 g/6 oz superfine granulated sugar

For the meringue
3 large egg whites
175 g/6 oz superfine granulated sugar
1 teaspoon cornstarch

For the base, crush gingersnaps to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter. Divide between 4 individual 4-inch removable-base tart tins, 1 inch deep, and pressing mixture onto base and sides. Refrigerate to set.

For the filling, combine lemon zest and juice, water, cornstarch and egg yolks in a small heavy-bottom pan. Heat gently, stirring continuously, 10-15 minutes or until mixture thickens. Be patient. Stir in butter to make a thick, glossy lemon curd. Spoon a layer over gingersnap bases; cool. (Reserve the rest of the lemon curd in a sealed jar in the fridge for another use.)

Preheat oven to 375°F.

For the meringue, whisk egg whites in a clean bowl until stiff, then add sugar a spoon at a time, whisking well between each addition, until you have a thick glossy meringue. Fold in the cornstarch.

Spoon or pipe meringue generously over lemon layer. Bake 15 minutes, until meringue is brown on top. Serve hot, warm or cold

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

Want more recipes by Paul Hollywood? Get these…