Reading the Star paper today....i come across an article on the secrets of making great ...soufflé...click here for some lovely soufflés recipes from Amy Beh.......and it also reminds me of sharing my son's passion fruit and banana soufflés recipe that he made on valentines day...........here it is......
100ml thick cream
15g plain flour
3 large egg yolks
50g castor sugar
Heat milk and cream in pan..til almost boiling...sift flour and cornflour tog....beat egg yolks and sugar tog in large bowl.....then mix in flour...add a splash of hot creamy milk and whisk well til mixture is smooth...then gradually mix in the rest of the milk...pour back into pan and whisk over medium low heat for 3 to 5 mins til thicken and smooth...transfer to a bowl..cover and cool to room temperature...stirring occasionally to prevent skin forming.
4 ripe passion fruit
1 banana- 100g-peeled
squeeze of lemon juice
2 tbsp banana liqueur (optional)
20g melted butter for brushing
50g castor sugar,plus extra for dusting
2 large egg whites
icing sugar for decoration
Halve passion fruit...scoop out seeds and juice into a sieve set over a bowl...press to extract juice and pour into blender...break the banana into pieces and add into blender with the lemon juice...whiz til smooth...then add the mixture to cream base and set aside....
Heat oven to 190 degree C...brush 6 to 8 ramekin cups...with a generous layer of melted butter...coat the inside with castor sugar and chill to set.
use the upward stroke ...when brushing with a thin layer of butter...the nicely risen soufflés just right out of the oven........
ramekin coated with castor sugar.....to be chill before using....
When ready to serve...whisk the egg white in a clean bowl...to firm peaks...then gradually whisk in the castor sugar...a spoonful at a time...to make a firm glossy meringue...whisk a third of the meringue into the cream base...then very carefully fold in the rest...using a metal spoon.
Divide the soufflés mix among the ramekin cups...and tap on the table to level the mixture...smooth the top with a palette knife and run the knife around edge
to help it rise evenly....put ramekins on a wide baking tray and bake for 10 to 15 mins til well risen and lightly golden on top....dust with icing sugar and serve at once.