Hot passionfruit soufflés with raspberry cream
Ingredients
- 1 tablespoon caster sugar
- 2 eggs, separated
- 1/2 cup passionfruit pulp
- 2 tablespoon lemon juice
- 3/4 cup (120 grams) icing sugar
- 4 egg whites
- 125 gram frozen raspberries, thawed
- 1 1/4 cup (310 millilitres) thickened cream
- 1 tablespoon icing sugar
- 1 tablespoon orange-flavoured liqueur
Instructions
Hot passionfruit soufflés with raspberry cream serves 4 original recipe by womensweeklyfood.com.au.
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