This is one of those dessert where your guests will go ‘aaaahhhhh’ when you bring the soufflé to the table. It looks spectacular and is so light and fluffy. The passionfruit gives it an exotic and strong flavour. I call it a ‘showoff dessert’ ! You never disappoint.
One big advantage is that you can prepare the soufflé in the morning and bake it the last minute, when all your guests are at the table.

for 8 people

• 18 passion fruits
• 8 organic egg whites
• 1 cup raw caster sugar
• 1/2 cup water
• pinch of salt

• cut passionfruit in half and scoop out the pulp

• remover some of the seeds, by pushing the pulp through a sieve
• boil the water and sugar for about 10 minutes
• drop a little of the syrup in iced water, a little ball should form
• this means the syrup is ready

• now add the passionfruit pulp
• gently boil for about 20 minutes

• test by dropping a little passionfruit on a plate
• the consistency should be like jam

• beat the egg whites until stiff
• now  add the boiling passion fruit in a stream, continuing the beating

• butter some ramekins and spoon in the passionfruit soufflé
• leave in fridge until needed
• bake in a preheat oven 200 ˚ for 10 minutes

 • serve immediately with double cream on the side