Soufflés don’t have to be scary. Light as a cloud, they’re a definite crowd pleaser
- butter, melted, to grease
- castor sugar, to dust
- 50g butter
- 35g (¼ cup) cornflour
- 70g (1 cup) castor sugar
- 250ml (1 cup) milk
- 1 x 110g tin granadilla pulp
- 4 large eggs, separated
- icing sugar, to serve
Preheat the oven to 200°C. Grease a 1,5L ovenproof soufflé dish with melted butter and lightly dust with castor sugar.
Melt the butter in a small saucepan over medium heat. Add the cornflourand 3 tbsp (45ml) of the castor sugar.Stir until the mixture comes away from the sides of the pan, about 2 minutes.
Remove from heat and gradually add the milk, whisking constantly until smooth. Place the saucepan over medium heatand whisk until the mixture thickens, about 4 minutes. Remove from heat.
Add the granadilla pulp and egg yolks and transfer to a bowl to cool.
Using an electric beater, beat the egg whites to form soft peaks. Slowly add the remaining castor sugar and beat until firm peaks form. Add one third of the egg white mixture to the granadilla mixture. Use a large metal spoon to fold until just combined.