Prepared correctly, this is a dessert that will deliver a real 'wow' factor to the dinner table.
One of the secrets to a fantastic souffle is using the right container - always use a porcelain ramekin rather than a clay one, since it conducts heat better and thus allows the souffle to rise better.
White chocolate souffle and passion fruit sauce
Serves 4
Passion fruit sauce
12 passion fruits
65g caster sugar
50ml water
Juice of 3 oranges
Cut the passion fruits in half, scoop out the seeds with a spoon then place them in a bowl and set aside.
Mix the sugar, water and orange then add the passion fruit seeds, place in a food processor and blend until smooth. Once smooth, pass the sauce through a sieve into a clean bowl.
Souffle base
180g white chocolate
4 egg yolks
120g caster sugar plus extra for the ramekins
6 egg whites
A squeeze of lemon juice
75g unsalted butter at room temperature
Set the oven to 180C/gas mark 4. Generously cover the inside of the ramekins with butter then coat them evenly with caster sugar.
Melt the chocolate in a bowl over a pan of simmering water and set aside.
Place the egg yolks and 60g sugar in a bowl over the pan of simmering water and whisk until pale and fluffy. Remove the bowl from the heat and continue whisking the yolks and sugar until the bowl has cooled.
Whisk the egg whites in another bowl until they form soft peaks, adding a few drops of lemon juice as you go, then add the remaining sugar and continue beating until the whites form stiff peaks.
Fold the egg yolk mix into the melted chocolate and mix until smooth, then take one-third of the egg whites and whisk them with the chocolate mix until smooth. Take the remaining egg whites and gently fold them into the souffle base, taking care not to knock out too much air.
Spoon the souffle mix into the ramekins then tap the bases gently against the work surface to remove any large air pockets.
Cook the souffles in the oven for 9 minutes; meanwhile gently warm the sauce in a pan before transferring it to a jug. Once the souffles are cooked, remove them and serve immediately, piercing the souffles with a spoon at the dinner table and pouring in the sauce.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article