Passion fruit and custard soufflé


For the soufflé
  • butter, for greasing
  • 2 tbsp caster sugar
  • 4 medium free-range egg whites
  • 120ml/4fl oz fresh ready-made custard
  • 1 passion fruit, halved, seeds and pulp scraped out
For the bananas (optional)
  • 25g/1oz butter
  • 1 tbsp caster sugar
  • 2 medium bananas, peeled and halved lengthways
To serve
  • vanilla ice cream
  • few sprigs fresh mint

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.

  2. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.

  3. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.

  4. Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.

  5. To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.

Required techniques

James Martin recipes from Sweet Baby James

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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