Hot passion fruit soufflé
by Mark Jordan

Ingredients

Delicatessen

  • 475g of passion fruit purée

Store Cupboard

  • 475ml of sugar syrup
  • 500g of caster sugar
  • 50g of caster sugar
  • 6 egg whites
  • icing sugar for dusting

Fruit & Vegetables

  • 1 lemon, juiced
  • 30 passion fruits

Beverages

  • 300ml of water

Speciality Ingredients

  • 50ml of glucose

Dairy

  • 50g of butter

Salad & Fresh Herbs

  • 1 handful of mint leaves