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Here is another great Valentine’s day dessert, just for two. In this case, a soufflé flavoured with passion fruit.
Prep time 20 minutes/Cook time 30 minutes/Serves 2
Ingredients:
500ml (2 cups) orange and passion fruit drink (eg J20)
4 tsp (level) cornflour (cornstarch)
2 tbsp butter, melted
2 medium egg whites
2 tbsp caster sugar, plus extra to coat
1 tsp lemon juice
To garnish:
icing sugar or cocoa powder, to dust
1 passion fruit, halved
Method:
Take two 220ml (1 cup) ramekins (about 9cm [3 in] diameter x 5.5cm [2 in] deep) and set in the refrigerator to chill.
Pour the passion fruit drink into a saucepan, bring to a brisk simmer and reduce until you have 175ml (7/10 cup); this will take 15-20 minutes. Take off the heat.
Mix the cornflour with 1 tablespoon of cold water to form a slurry then whisk into the hot passion fruit drink. Return to the heat and, bring back to a simmer and cook 2 minutes, until thickened. Weigh out 120g (4 oz) in a mixing bowl, cover and set aside.
Brush the chilled ramekins with melted butter twice, then coat the buttered surface with caster sugar, tipping out the excess. Chill again until required.
When ready to cook, pre-heat the oven to 200°C (180°C fan/400°F, gas mark 6).
Whisk the egg whites to soft peaks. Add the sugar to the egg whites a little at a time, whisking until it’s all incorporated and the mixture is glossy with stiff peaks. Whisk in the lemon juice then take a quarter of the meringue and mix into the passion fruit base.
Using a spatula, gently fold in the remaining egg whites and spoon into the prepared ramekins. Flatten the tops with the back of a knife then run your finger around the inside of the rim (this helps the souffle rise).
Place the souffles on a baking tray, transfer to the centre of your oven and bake for 10 minutes or until risen by 2-3cm (1 in) above the rim. Using a tea strainer or small sieve, dust the top of each soufflé with icing sugar or cocoa and scoop the passion fruit seeds over the top.
Serve immediately.
