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Mango & ricotta souffl with passion fruit sauce
- 3 passion fruit
- 500ml bottle freshly squeezed orange juice
- softened butter , for greasing
- 85g caster sugar , plus 1 tsp for coating
- zest 1 orange
- 250g tub ricotta
- 100g fromage frais
- 1 tbsp cornflour , plus 1 tsp for the sauce
- 2 free-range egg yolks
- 1 large, ripe mango , flesh cut into 1cm pieces
- 3 egg whites
- 1 tbsp Orange Curaao or Cointreau
- icing sugar , for dusting
Directions:View on BBC Good Food
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