with passionfruit ice cream
One of Australia's most celebrated chefs, Neil Perry, shares his divine Passionfruit Souffle dessert with us!
Neil says, “I believe that passion fruit souffle is the best souffle there is, big call I know, but im making it. It was on the menu at the original Rockpool for every year it was open.“
The most important step of this recipe? Devour immediately!
Unsalted butter, softened
Castor sugar for the ramekins
2 egg yolks
90g castor sugar
8 egg whites
130ml freshly juiced passionfruit
Extra castor sugar for egg whites
For Chantilly cream
300ml pure cream
2 tablespoons of icing sugar
Recipe by Neil Perry
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Sarah-Jane Hallet
1. Preheat the oven to 190ºC.
2. Whip the cream and sugar till soft peaks form.
3. With a brush or finger, coat the ramekins with the butter, then half fill one ramekin with castor sugar, and with a circular motion, tip the sugar into the next ramekin, coating the entire inside of the ramekin. Repeat. This is important so the souffle rises evenly and caramelises on the inside to give a pleasant crust.
4. Put the egg yolks in a bowl and whisk well. Add the sugar and whisk until pale and creamy and the sugar has dissolved. Place the egg whites in a very clean bowl and start whisking very gently for 1 minute. As it starts to foam, start whisking more vigorously in circular motions, lifting the egg whites to aerate them. When soft peaks start to form, sprinkle some castor sugar over the egg whites and continue to whisk until firm and stiff.
5. Add the passionfruit juice to the yolk mixture. Add a quarter of the egg whites to the yolk mixture and fold through to incorporate completely. Add the rest of the egg whites and fold through gently. Spoon the mixture into the ramekins, filling until it’s a little over the rim. Run your thumb around the rim of the ramekin – this makes it easier for the souffle to rise straight.
6. Place the ramekins in the oven and cook for 14 minutes. Remove from the oven and dust with icing sugar. Place the ramekins on a plate and place on the table, with a dessert spoon make a cut across the top of the souffle and into it, place a dollop of cream in the cut, it will melt into the souffle.