Passion Fruit Soufflés with Quick Raspberry Sorbet

⏱ 75 min · Serves 4

Cloud-light soufflés perfumed with sharp, tropical passion fruit, rising proudly above their sugared ramekins — and at the table, a spoonful of vivid raspberry sorbet slipped into the middle so it melts into the hot centre. A five-minute dessert theatre worth every second of whisking.

Per serving: 420 kcal · 8.5g protein · 68.0g carbs · 12.0g fat

Ingredients

• For the sorbet:
• 400g frozen raspberries
• 90g icing sugar
• 2 tbsp lemon juice
• 3 tbsp cold water
• For the passion fruit curd base:
• 8 ripe passion fruit (about 120ml sieved juice)
• 3 egg yolks
• 60g caster sugar
• 2 tsp cornflour
• 20g unsalted butter
• For the soufflés:
• 20g softened butter, for the ramekins
• 3 tbsp caster sugar, for the ramekins
• 5 egg whites, at room temperature
• 70g caster sugar
• Pinch of fine salt
• 1 tsp lemon juice
• Icing sugar, to dust

Method

1. Make the sorbet: blitz frozen raspberries, icing sugar, lemon juice and water in a food processor until smooth and scoopable. Push through a sieve to remove seeds if you like, then freeze in a tub for at least 40 minutes while you work.
2. Halve the passion fruit, scoop the pulp into a sieve set over a bowl and press to extract the juice; reserve 1 tbsp of seeds for garnish.
3. Whisk yolks, 60g caster sugar and cornflour in a small pan until pale. Whisk in the passion fruit juice and set over a medium-low heat, stirring constantly for 3–4 minutes until thick like custard. Off the heat, beat in the butter. Cover and cool to room temperature.
4. Heat the oven to 190C/170C fan. Brush 4 x 200ml ramekins generously with softened butter in upward strokes, then coat with caster sugar, tipping out the excess. Chill until needed.
5. Whisk egg whites with the salt and lemon juice to soft peaks, then rain in the 70g sugar in three goes, whisking to a glossy meringue that holds a firm but not dry peak.
6. Loosen the curd with a third of the meringue, then fold in the rest in two additions with a large spoon, keeping as much air as possible.
7. Fill the ramekins to the brim, level with a palette knife and run your thumb around the inside rim to help the rise. Bake on a hot tray for 12–14 minutes until risen 3–4cm and just set with a slight wobble.
8. Dust with icing sugar, scatter the reserved seeds and serve immediately, with a scoop of raspberry sorbet alongside for guests to spoon into the hot centre.