Yuzu And Passion Fruit Soufflé Recipe

Preparation

1. 1

   Prepare the Soufflé Base

   In a saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes. Gradually add the yuzu juice and passion fruit pulp, whisking until smooth. Remove from heat and let cool slightly.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk the egg yolks with the sugar until pale. Combine with the cooled soufflé base. Stir in the vanilla extract and a pinch of salt.

3. 3

   Prepare Egg Whites

   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the soufflé base in thirds, being careful not to deflate the mixture.

4. 4

   Prepare Ramekins

   Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust with sugar, tapping out the excess.

5. 5

   Fill Ramekins

   Pour the soufflé mixture into the prepared ramekins, filling them about 3/4 full.

6. 6

   Bake

   Place the ramekins on a baking sheet and bake for 15-20 minutes until puffed and golden. Do not open the oven door while baking.

7. 7

   Serve

   Remove from the oven and serve immediately with crème fraîche ice cream and citrus curd.