Ingredients
For the lemon biscuits
170g/6oz plain flour, plus extra for dusting
110g/4oz butter
55g/2oz caster sugar
½ lemon, juice only
1 lemon, zest only
For the passion fruit soufflé
1 tbsp butter, plus extra for greasing
70g/2½oz caster sugar, plus extra for dusting
2 tbsp plain flour
90ml/3fl oz milk
1 free-range egg yolk
1 free-range egg white, whisked until stiff peaks form when the whisk is removed
6 passion fruit, flesh only
For the vodka and raspberry cream
10-12 raspberries
100ml/3½fl oz double cream, whisked until soft peaks form when the whisk is removed
1 tsp vodka
icing sugar, for dusting
Method
1. Preheat oven to 180C/350F/Gas 4. Grease a ramekin dish with a little butter. Add a small amount of sugar and turn it to coat the sides and bottom, shaking out any excess.
2. For the lemon biscuits, sift the flour into a mixing bowl, then add the butter and sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Add the lemon juice and zest, then pull the mixture together to form a dough ball.
3. Turn out the dough ball onto a lightly floured work surface, knead lightly for 2-3 minutes until smooth, then roll the dough out very thinly. Using a pastry cutter or upturned cup, cut out as many 8-10cm/3-4in discs as the dough will allow and transfer the discs to a greased baking tray. Bake in the oven for 8-12 minutes, or until pale golden-brown.
4. For the passion fruit soufflé, cream the butter and sugar in a mixing bowl until the mixture is pale and fluffy. Add the flour, milk, egg yolk and passion fruit flesh and stir well to combine, then fold in the whisked egg white until combined.
5. Spoon the soufflé mixture into the ramekin and bake in the oven for 10-12 minutes, or until the soufflé has risen and is golden-brown.
6. For the vodka and raspberry cream, mash eight raspberries to a pulp with a fork, then stir the raspberries and vodka into the whipped cream.
7. To serve, place the soufflé into the centre of a serving plate and spoon the raspberry and vodka cream alongside. Scatter the remaining raspberries on top of the soufflé, then dust it with the icing sugar. Serve the lemon biscuits on a separate side plate.
