Desserts Recipes - Raspberry and Passion Fruit Chinchillas Recipe

  
 

Desserts Recipes - Raspberry and Passion Fruit Chinchillas Recipe

Ingredients

SERVES 4

  • 25g/1oz butter (softened) 5 egg whites

  • 150g/5oz caster sugar

  • 2 passion fruit

  • 675g/1 1/4lb fresh raspberries

  • 250ml/9fl oz custard

  • 2 tablespoons milk

Method:

  1. Preheat the oven to 180°C/350°F/Gas mark 4. With a brush, paint 4 x 300ml/1/2pt soufflé dishes with a visible layer of butter.

  2. Whisk the egg whites in a mixing bowl until firm. Add the sugar a little at a time and whisk into a firm meringue.

  3. Halve the passion fruit, take out the seeds with a spoon and fold the seeds into the meringue.

  4. Turn the meringue out into the prepared dishes, stand them in a deep roasting tin, fill with boiling water to halfway up the dishes and bake for 10 minutes.

  5. Turn the chinchillas out upside-down on to individual plates and leave to cool. Refrigerate for 20 minutes.

  6. To serve, top with the fresh raspberries. Thin the custard with the milk and pour around the edge.