Spoon or fork. How should you eat dessert?

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So what so is the ‘proper’ way to eat dessert?  Should you use a spoon or a fork? Does it depend on what type of desert you are eating or is it a case of who really cares anyway?

Samsung Home Appliances, who I have been working with as an ambassador for over the past few months recently asked me to run a little survey on Instagram to determine the general consensus in the great dessert debate.  The winner after many comment and online chatter was found to be a spoon and I must say I am inclined to agree with that result.

To celebrate the spoons victory Samsung Home Appliances asked me to put a recipe that can only be eaten with a spoon to the test.  So last night I hit the shops and gathered all of the ingredients needed to create a Passion Fruit Soufflé using a recipe developed by Eric Fenton,  one of their top Club des Chef members.

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If you fancy impressing the other half, your mates or just want to treat your tastebuds to something a little bit different then you can rustle up this tasty dessert in a few easy steps…

You will need (serves 4):

4 passion fruits, 5 eggs, 20 gr butter, 300 gr pineapple juice, 20 gr cornfloour, 1 drizzle rum, a pinch of salt, 5 drops lemon juice, 110 gr sugar and some icing sugar to garnish.

Let’s get cooking:

  1. Cut the passion fruits in half, scoop out the seeds and pulp and set aside in the refrigerator.
  2. Break the eggs, separating the whites from the yolks. (Reserve the yolks for another use.)
  3. Butter individual soufflé moulds and sprinkle the sides and bottom with sugar.
  4. Preheat the oven to 220°C.
  5. Combine the pineapple juice, cornflour and passion fruit in a saucepan and bring to a boil.
  6. Remove from the heat, add a drizzle of rum, transfer to a bowl.
  7. In a separate bowl, combine the egg whites with a pinch of salt and the lemon juice and whisk (or beat with an electric beater) until stiff. Add the sugar and whisk until combined.
  8. Delicately add the egg whites, a little at a time, to the fruit mixture.
  9. When smooth and well combined, pour the mixture into the buttered soufflé moulds.
  10. Place in the oven and cook for 7 to 8 minutes.
  11. Remove from the oven, sprinkle the powdered sugar on top, and serve immediately before the soufflés fall.

And it’s as easy as that! Enjoy and feel free to let me know how you get on if you decide to give the recipe a bash for yourself.

This content has been produced in partnership with Samsung Home Appliances

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