Recipe: White chocolate and passion fruit soufflé

Looking for a light, summer dessert to serve your guests? Executive Chef of The Marine, Chad Blows has just the recipe.

Passion fruit, known as granadilla in South Africa is a prolific summer fruit, which is loaded with health benefits: it's a rich source of antioxidants, minerals and vitamins. Its sweet tart flavour is complemented by the bright, nutty white chocolate. 

Or, let our chefs make it for you at The Pavilion.


  • 170g good quality white chocolate
  • 10g corn flour
  • 60g castor sugar
  • 150g egg whites
  • 2 chopped cardamom pods
  • 50g fresh passion fruit pulp
  • 1 tsp passion fruit aroma
  • 150g milk


  1. Melt the chocolate in a bowl
  2. Bring the milk, passion fruit aroma and cardamom to the boil in a sauce pan. Make a paste with the cornflour and a bit of water and add this to your infused milk.
  3. Cookout the cornflour for about 2-3 mins continuously whisking.
  4. Add your milk mix to the melted white chocolate
  5. Make a stiff peak meringue with the egg whites and castor sugar.
  6. Add a 1/3 of the meringue and passion fruit pulp to the chocolate mixture and whisk.
  7. Carefully fold the remaining meringue to the mixture.
  8. With a pastry brush butter 5 medium sized ramekins and dust with castor sugar
  9. Fill the ramekins to the rim with the soufflé mix and bake for 12-14mins at 180°C until risen and golden brown.
  10. Serve with passion fruit ice cream and crumble

Tip: Another must try summer dessert is the Lavender Semifreddo from The Plettenberg

What do you think of this recipe? Talk to us in the comments.

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