1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined. 2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form. 3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites. 4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess. 5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes. 6. Dust tops with sifted icing sugar immediately. 7. Serve with Raspberry Cream. 8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier. ---------------------------------------------------------------------------
Nutrition
Ingredients
