Passionfruit Soufflé
Ingredients:
Egg whites
200 gr
Sugar caster
50 gr
Gelespessa by Sosa
3 gr
Cream of tartar
on the end of the knife, just a little
Filling
50 gr
Preparation mode:
- Combine all except filling.
- Mix – 2min at speed 3
1min at speed 7
5sec on high - Folding method to incorporate filling
If baking right after making cook for 4-5 min.
After an hour of refrigeration bake for 6min.
Served with
- Meringue for Passionfruit Soufflé – recipe above
- Filling here
- Vanilla sauce creme anglaise
- Vanilla Ice-cream
- Honey Comb
- Caramel Sauce used as a dot under ice-cream
- Use yoghurt crispies by ‘SOSA’ on top of the dot of caramel sauce to hold ice-cream