Recipe adapted from Daniel Boulud and Sticky Gooey Creamy Chewy
4 large egg yolks, at room temperature
1/4 cup passion fruit purée
4 large egg whites, at room temperature
1/4 cup sugar, plus 1 tablespoon for coating ramekins
1 tablespoon butter for greasing ramekins
Confectioners' sugar, for dusting
Center a rack in the oven and preheat to 375°F. Generously butter the inside and rims of four 6-ounce ramekins. Dust the insides and rims with sugar, making sure that they are thoroughly coated. Tap out the excess sugar and place the dishes on a baking sheet. Whisk together egg yolks and passion fruit purée in a large bowl until well blended. Set aside. Put the egg whites in the bowl of a mixer fitted with the whisk attachment. Beat on medium-low speed just until foamy. Increase the speed to medium-high and gradually add the sugar, beating until the whites form glossy medium-stiff peaks. Using a large rubber spatula, gently fold the egg whites into the yolk mixture in three additions until well incorporated but not overmixed. Spoon the mixture into the ramekins up to their rims. Run your finger along the outside edge of the dishes to remove any excess butter and sugar. Bake the soufflés for 15 to 20 minutes, until puffed and lightly golden. Dust with confectioners’ sugar and drizzle with raspberry sauce. Serve immediately. Makes 4.
Recipe adapted from Martha Stewart
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon cornstarch
Combine raspberries, sugar and lemon juice in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.