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Desserts Recipes -
Raspberry and
Passion Fruit Chinchillas
Recipe
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Desserts
Recipes
-
Raspberry and
Passion Fruit Chinchillas Recipe
Ingredients
SERVES
4
Method:
-
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.
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Whisk the egg whites in a mixing bowl until
firm. Add the sugar a little at a time and whisk
into a firm meringue.
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Halve the passion fruit, take
out the seeds with a spoon and fold the seeds into
the meringue.
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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.
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Turn the chinchillas out
upside-down on to individual plates and leave to
cool. Refrigerate for 20 minutes.
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To serve, top with
the fresh raspberries. Thin the custard with the
milk and pour around the edge.
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