Cheat’s Mango and Passion Fruit Soufflé

Heavenly, light and fluffy, tangy and bursting with sunshine, this generally rather gorgeous soufflé also has the added benefit of being ridiculously quick and easy to make: literally less than 30 minutes from gathering the ingredients together to inserting the spoon into its light lusciousness!

Serves 4

What you need…

4 ramekin dishes, liberally buttered

20g caster sugar, plus extra for sugar-coating

100ml ready-made custard

75ml mango purée (I used fresh but you could used tinned)

3 ripe passion fruit

4 large, happy egg whites

Icing sugar, sifted, for dusting

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Shake roughly half a tablespoon of caster sugar into a ramekin dish and rotate the dish around so that all of the insides are coated evenly. Tap out the excess sugar into the next ramekin and repeat the process, adding more sugar if necessary – repeat until all four dishes are sugar-coated inside.

Tip the custard and mango into your blender. Scoop out the seeds and juice from the passion fruit and tip them in as well. Whizz until combined and then push through a sieve.

In a large, clean bowl, beat the egg whites with a handheld electric whisk until stiff. Gradually, add in the 20g caster sugar, whilst still whisking to create a smooth, glossy meringue.

Pour in the sieved passion fruit and mango custard and use a balloon whisk to gently and evenly fold the mixture into the meringue.

Divide the mixture between the ramekin dishes and use a palette knife to level off the surface of each soufflé. Run your finger around the edge of each tone to lift the mixture away from the side slightly.

Pop in your oven and bake for 12-15 minutes until the soufflés have risen spectacularly. Dust with icing sugar and devour – light, heavenly and full of sunshine!

Inspired by…

Paul Hollywood, as published in The Mail’s ‘Weekend’.

How easy…

Really quick and easy. Will definitely be doing these again!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *