Peter Reschke’s Passionfruit Souffle


makes approx 18

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


  • Warm passionfruit puree
  • Warm milk
  • Slightly cream egg yolks and 1 cup of sugar
  • Add flour
  • Stir until smooth, then add the warm milk
  • Whisk/stir over double boiler until thick
  • Add puree and return to thicken
  • Whisk egg whites until stiff and beat in sugar
  • Fold whites into mixture a little at a time
  • Pour into buttered and sugared moulds
  • Bake on 180c for 20 minutes
  • 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

The McLaren Vale Grape Wine & Tourism Association acknowledges the Kaurna people as the Traditional Owners of the Country where the McLaren Vale Region is situated today, and pays its respect to Elders past and present.