Passionfruit and banana souffles

By sarah_carroll

Ingredients

• 1 T unsalted butter, melted
• 1/2 c caster sugar, plus extra to sprinkle
• 3 eggs, separated
• 1 ripe banan, mashed
• 4-5 passionfruit, 100 ml pulp needed
• Icing sugar to dust

Details

Servings 6

Preparation

Step 1

Preheat oven to 190C.
Brush six 170ml souflle dishes or ramekins with the melte butter and lighlty sprinkle with a little extra caster sugar, tipping out any excess.
In a large bowl, beat the yolks, with 1/4 c sugar until pale and smooth. Beat in mashed banana and passionfruit.
In another large bowl, beat eggwhites to soft peaks. Gradually add the remaining sugar and continue to beat until stiff, glossy peaks.
Using a large metal spoon, gently fold eggwhite, a letle at a time, into the yolk mixture, taking care to keep as much air in the mix as possible. Fill souffle dishes or ramekins to the brim and run your thub around the inside edge of each ramekin. Place on a sheet pan and bake for 12-14 minutes until puffed and golden.
Dust with icing sugar and serve immediately.