Passion Fruit Soufflé




For the Soufflé Base

  • 250g coconut sugar 
  • 100g water 
  • 650g passion fruit pulp 
  • 65g corn flour 
  • 60g water

For the Crème Patissiere

  • 500ml milk 
  • 1 vanilla pod 
  • 120g egg yolks 
  • 100g sugar 
  • 25g corn flour
  • 25g flour

For the Moulds

  • 50g butter 
  • 50g coconut sugar

For the Soufflé Mix

  • 100g soufflé base 
  • 25g crème patissiere 
  • 100g egg whites 
  • 50g sugar


Preheat oven to 180°C

Soufflé Base

Place the sugar and water in a pot and bring up to 120°C. Strain off the passion fruit to remove the seeds, leaving 500g of passion fruit pulp. Mix the passion fruit pulp into the water and sugar and bring to a simmer.

Mix the corn flour with the water, and pour into the hot passion fruit to thicken. Leave to cool. This makes 4 batches of 4 or 16 soufflés, which you can keep as a base in the fridge for up to a week.

Crème Patissiere

Place milk and vanilla in a pot and simmer. In the mean time, place egg yolks and sugar in a bowl and mix well. Add corn flour and flour to the egg mix and whisk until smooth.

Pour 100ml of warm milk over the egg mix and combine well to temper. Now add the egg mix back into the pot with the remaining milk. Cook slowly over a medium heat until it becomes thick (around 5 minutes). Place in a tray and cool down in the fridge.


Grease 4 soufflé moulds with softened butter using a pastry brush. Leave to set in the fridge then ‘re-paint’ with the butter again, creating a nice thick layer – be generous with the butter, you don’t want the soufflé to stick!

Pour the coconut sugar into the buttered mould and roll the sugar around to coat all of the butter. As the soufflé cooks, the sugar will melt and combine with the butter to create a protective layer between the soufflé mould and the soufflé mix. If you don’t have soufflé moulds, you can use some small flat white coffee mugs.

Soufflé Mix

Have two bowls, place the eggs whites in one bowl with 5g of the sugar. Start to whisk (you can use a kitchen aid if you want or do it by hand), keep whisking and slowly add the rest of the sugar, whisk until you have soft peaks.

In the other bowl put the soufflé base and crème patissiere, give it a good mix to soften it a little and then add one-third of the whites and mix. Then carefully add the rest of the whites and fold into the base.

Now spoon into your greased moulds and bake in a 180°C preheated oven for 10 minutes…. serve with ice cream!