Passionfruit & Mango Soufflé

Ingredients

1 bottle Belvoir Passionfruit & Mango Cordial
20g cornflour or kuzu*
Pulp of 4 Passionfruit
6 egg whites

Method

1. Heat the Passionfruit cordial in a saucepan.
2. If using cornflour pour a little cordial into a bowl with the cornflour and mix til smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial.
3. Keep stirring until the cordial has thickened to the consistency of custard.
4. Add the pulp of the Passionfruit.
5. Whisk the egg whites until thick.
6. Quickly whisk one third of the egg whites into the hot pulp/cordial mixture.
7. Transfer to a bowl and fold in the remaining mix.
8. Put the mixture into individual soufflé dishes that have been buttered and sugared.
9. Bake in a hot oven at 200oC until risen (about 7 minutes)

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