hot passionfruit soufflé

serves 4

2 egg yolks

125 g (4½ oz/½ cup) passionfruit pulp (from about 10 passionfruit)

2 tablespoons lemon juice

90 g (3¼ oz/¾ cup) icing (confectioners’) sugar, plus extra for dusting

6 egg whites

passsionfruit sauce

60 ml (2 fl oz/¼ cup) passionfruit pulp (from about 4 passionfruit)

2 tablespoons caster (superfine) sugar

Preheat the oven to 210°C (415°F/Gas 6–7). Place a collar of baking paper to come about 3 cm (1¼ inches) above the outside of four small 125 ml (4 fl oz/½ cup) ramekins. Tie collars securely with string. Lightly grease the ramekins (including the paper) and sprinkle with caster sugar; shake out any excess. Combine the egg yolks, pulp, lemon juice and half the icing sugar in a large bowl. Whisk until well combined.

Using electric beaters, whisk the egg whites in a separate bowl until soft peaks form. Gradually add the remaining icing sugar, beating well after each addition. Using a large metal spoon, fold the egg white mixture, in batches, into the passionfruit mixture. Divide the mixture among the four ramekins. Using a flat-bladed knife, cut through the mixture in a circular motion 2 cm (¾ inch) from the edge.

Put the ramekins on a large baking tray and bake for 20–25 minutes or until the soufflé is well-risen and cooked through.

To make the passionfruit sauce, combine the passionfruit pulp and the sugar in a small bowl and stir until the sugar has dissolved.

To serve, cut the collars from the dishes and serve the soufflés immediately, drizzled with passionfruit sauce and dusted with sifted icing sugar.