Hot Passionfruit Soufflés With Raspberry Cream - cooking recipe

Ingredients

None None FOR THE RASPBERRY CREAM
1 cup frozen raspberries, thawed
1 1/4 cups heavy cream
1 tbsp powdered sugar
1 tbsp orange-flavored liqueur
None None FOR THE PASSIONFRUIT SOUFFLES
1 tbsp granulated sugar
2 None eggs, separated
1/2 cup passionfruit pulp
2 tbsp lemon juice
3/4 cup powdered sugar
4 None egg whites

Preparation

For the raspberry cream, push thawed raspberries through sieve to remove seeds. Whip cream and powdered sugar until soft peaks form; fold in the raspberry puree and liqueur. Refrigerate until required.
Preheat the oven to 400\u00b0F. Grease four 1-cup souffle dishes. Sprinkle inside each dish with granulated sugar; shake away excess. Place dishes on a baking pan.
Combine yolks, passionfruit, lemon juice and half the sifted powdered sugar in a large bowl.
Beat the 6 egg whites in large bowl with electric mixer until soft peaks form. Add remaining sifted powdered sugar and continue beating until firm peaks form. Gently fold a quarter of the whites into passionfruit mixture, then fold in remaining whites. Spoon mixture into dishes.
Bake souffles about 10 mins or until puffed and lightly browned. Serve immediately dusted with additional sifted powdered sugar and raspberry cream.