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Passionfruit souffle
26, August 2020

Peter Reschke's Passionfruit Souffle

d'Arry's Verandah Restaurant Chef Peter Reschke has supplied the recipe for this month's mouth-watering dessert - a passionfruit souffle!

Ingredients: (Recipe Makes approx 18 serves)

  • 750ml passionfruit puree
  • 250ml milk
  • 12 eggs
  • 1 cup plain flour
  • 1 ½ cups sugar

Method:

  1. Warm passionfruit puree
  2. Warm milk
  3. Slightly cream egg yolks and 1 cup of sugar
  4. Add flour
  5. Stir until smooth, then add the warm milk
  6. Whisk/stir over double boiler until thick
  7. Add puree and return to thicken
  8. Whisk egg whites until stiff and beat in sugar
  9. Fold whites into mixture a little at a time
  10. Pour into buttered and sugared moulds
  11. Bake on 180c for 20 minutes
  12. Sprinkle icing sugar on top to serve

Soufflés can be prepared in advance and frozen. Bring soufflés out of freezer and allow to defrost at room temperature half an hour before being cooked.

Drink with d'Arenberg The Noble Wrinkled Riesling


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Recipes