Yield: 6 servings
|¼ litre||Passion fruit juice|
|250 grams||Sugar cooked to soft ball stage|
|5 \N||Egg whites; whipped|
|250 grams||Whipped cream|
|1 decilitre||Passion fruit juice|
|1½ decilitre||Apricot glaze|
|2 \N||Passion fruits|
|\N \N||Several mint leaves|
|\N \N||Raspberries or redcurrants|
Line a souffl mould with a paper sleeve extending 3-4cm above the edge.
Place the passion fruit juice in a bowl of ice to chill well. Cook the sugar and mix into the beaten egg whites and continue whisking until completely cooled. Once cooled, fold in the passion fruit juice then gently fold in the whipped cream.
Fill the prepared mould up to the edge of the paper sleeve. Smooth the top and place in the freezer for 4-6 hours.
Glazing: Mix the passion fruit juice with the apricot glaze and glucose, until smooth. Strain then mix in the passion fruit seeds.
Glaze the top of the souffl before removing the paper sleeve. Decorate with mint leaves and red fruits.
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Carlton Food Network
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