2 egg yolks
50 grams sugar
30 ml strained Passionfruit Juice
2 egg whites
Pre-heat oven to 200C
In a bowl, cream the egg yolks with 25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside.
In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them.
Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould
Bake at 190C for 12 minutes.
Serve immediately with ice cream.
Ingredients1 kg mussels3 cups red wine4 tablespoons butter1/4 cup fresh chives, chopped finely1 red chilli finely sliced1 tablespoon crushed garlic2 tablespoons lemon juice1 tomato choppedHandful of freshly chopped oreganoSpring fresh thymefreshly ground black pepperMethodClean and Read more…