A great gluten-free dessert that’s super-easy to make and not nearly as scary as you think. These soufflés can be made and refrigerated or frozen until ready to bake .
Ingredients: 200g passion fruit pulp 40ml sugar 20ml corn flour 6 egg whites 40ml sugar 1t fresh lemon juice extra castor sugar, for lining icing sugar, for dusting
Method: In a small saucepan combine the pulp with the sugar and corn flour and bring to a boil. Simmer until thickened. Whisk the egg whites to stiff peaks and add the sugar and lemon juice gradually. Fold the egg whites into the cooled, thickened pulp and divide the mixture between 8 passion fruit pulp tins that have been buttered and lined with castor sugar. The soufflés can now be frozen or refrigerated until ready to bake. Bake at 200°C for 7-8 minutes until risen and golden. Serve immediately dusted with icing sugar.
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