3 sheets (about 5g) of colorless gelatin
6 tablespoons (90ml) water
1 cup (180g) sugar
3 eggs (180g)
6 tablespoons (80g) ripe passion fruit pulp
10 units Magic Toast
1 tablespoon (20g) honey
3 tablespoons (45g) granulated sugar for sprinkling
Makes 5 soufflés
Preparation time: 30 minutes
Cooking time: 30 minutes
Fridge time: 4 hours
Tips: Soft caramel: pour a little syrup in a container with water halfway, make a ball, the syrup keeps the form, but it is soft. Passion fruit pulp is the juice with fruit seed.
Variation: Replace honey and granulated sugar by melted white chocolate
Brush a thin layer of honey on the outside of the Magic Toast and sprinkle granulated sugar.
Remove the collar and serve immediately with the Magic Toast passed in chocolate or granulated sugar.