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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200 degrees centigrade. | 2. Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl. | 3. Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish. | 4. Gently warm the milk, but don't allow to boil. | 5. Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light. | 6. Whisk in the flour and then the milk, over a low heat, beating until smooth. | 7. Cook gently for 2 minutes until thickened, then remove from the heat. | 8. Stir in 2 Tbs of the passion fruit pulp and seeds. | 9. Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff. | 10. Gently fold into the custard and then divide between the passion fruit shells. | 11. Bake for 8 minutes until risen and golden. | 12. Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl. | 13. Discard the seeds and reserve the juice. | 14. Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened. | 15. Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice. | 16. Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
passion fruit	6			-	-	-	-
milk	100			14884.0	1166.32	768.6	797.88
egg	1		seperated	71.5	0.36	6.28	4.755
golden caster sugar	40	g		35.6	0.0	7.92	0.2
plain flour	2	teaspoons		35.6	0.0	7.92	0.2
icing sugar	50			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.