Celebrated French chef Guillaume Brahimi shares one of his guilty pleasures.

Serves 6


Passionfruit base

30 g cornflour
65 g caster sugar
250 ml strained passionfruit juice,
¼ vanilla bean, split and seeds scraped


30 g softened unsalted butter
120 g caster sugar, plus extra for dusting
250 g Passion fruit base
300 g egg whites at room temperature


Passionfruit base

Whisk together the cornflour and sugar in a bowl.
Pour in the passionfruit juice and mix well to ensure there are no lumps. Stir in the vanilla seeds.
Pour the mixture in a saucepan and bring to a boil over medium heat, whisking regularly to ensure it doesn’t stick to the bottom.
Reduce to heat and low and cook for 2-3 minutes until thick, whisking continuously.
Transfer to a bowl and cover closely with plastic film.
Leave to cool at room temperature.


Preheat the oven to 200°C.
Lightly and evenly brush 6 soufflé moulds with the butter.
Dust the moulds with sugar, shaking off any excess.
Place the passionfruit base into a large bowl and whisk until totally smooth.
Place the egg whites in the bowl of an electric mixer and begin to whisk on the fast setting.
When the whites start foaming, slowly add the sugar and continue to whisk until just firm, then turn off immediately.
Add a quarter of the egg white to the passionfruit base and whisk together to combine.
Fold in the remaining egg whites gently using a spatula.
Pipe the mixture into the moulds and flatten with a palette knife.
Gently run your finger around the rim of soufflés to stop the edges sticking to ramekin.
Place in the oven and cook for 8 minutes or until risen and slightly golden.

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Prep time: 10min Cook time: 20min