Passion Fruit and Custard Souffle - James Martin Recipe |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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True kitchen Alchemy - still cant believe the results, the family was impressed. Ingredients:
butter, for greasing |
2 tablespoons caster sugar |
4 organic egg whites |
120 ml custard |
1 passion fruit, halved, seeds and pulp scraped out |
25 g butter |
1 tablespoon caster sugar |
2 medium bananas, peeled and halved lengthways |
Directions:
1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
2. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
3. Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
4. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
5. Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
6. To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
7. To serve.
8. vanilla ice cream.
9. few sprigs fresh mint.
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