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For the raspberry cream, push thawed raspberries through sieve to remove seeds. Whip cream and powdered sugar until soft peaks form; fold in the raspberry puree and liqueur. Refrigerate until required. Preheat the oven to 400°F. Grease four 1-cup souffle dishes. Sprinkle inside each dish with granulated sugar; shake away excess. Place dishes on a baking pan. Combine yolks, passionfruit, lemon juice and half the sifted powdered sugar in a large bowl. Beat the 6 egg whites in large bowl with electric mixer until soft peaks form. Add remaining sifted powdered sugar and continue beating until firm peaks form. Gently fold a quarter of the whites into passionfruit mixture, then fold in remaining whites. Spoon mixture into dishes. Bake souffles about 10 mins or until puffed and lightly browned. Serve immediately dusted with additional sifted powdered sugar and raspberry cream.
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Classic straight-walled dish for dramatic soufflé rise
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Electric butter churn — artisan butter from cream in minutes
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Classic straight-walled dish for dramatic soufflé rise
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Electric butter churn — artisan butter from cream in minutes