Passionfruit Clouds

A light & airy dessert filled with the summery flavour of passionfruit.

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 6 people

Ingredients

  • Melted Nuttelex, for greasing
  • Fine caster sugar, for dusting
  • 1/3 cup passionfruit pulp
  • 1 1/2 tablespoons caster sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornflour
  • 1 1/2 teaspoon water
  • 3 egg whites, at room temperature
  • 2 tablespoons caster sugar, extra

Method

  1. Preheat the oven to 180 degrees celsius, fan forced
  2. Place the passionfruit, sugar & lemon juice in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat & bring to the boil.
  3. Combine the cornflour & water in a small bowl & mix to form a smooth paste.
  4. Remove the pan from the heat & whisk in the cornflour paste. Return to the heat & cook, whisking continuously, for 30 seconds or until thickened.
  5. Pour the passionfruit mixture into a bowl & refrigerate until cold.
  6. Brush six x 3/4 cup capacity ramekins with Nutellex, dust with sugar & place on a baking tray.
  7. Place the eggwhites in the bowl of an electric mixer & beat until soft peaks form.
  8. Gradually add the extra sugar & beat until glossy.
  9. Gently fold the eggwhite mixture through the passionfruit mixture.
  10. Spoon into the ramekins & bake for 10 minutes or until risen and golden.
  11. Dust with the icing sugar & serve with fresh passionfruit.

Notes

  • Original recipe adapted from Donna Hay.
  • Adjust the cornflour to make this recipe gluten-free.

 

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