Ingredients

• butter
• for greasing
• 2 tbsp caster sugar
• 4 medium free-range egg whites
• 120ml/4fl oz fresh ready-made custard
• 1 passion fruit
• halved
• seeds and pulp scraped out
• 25g/1oz butter
• 1 tbsp caster sugar
• 2 medium bananas
• peeled and halved lengthways
• vanilla ice cream
• few sprigs fresh mint

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
• Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
• Place the custard into a separate large bowl
• add the passion fruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
• Transfer to the oven and bake for 15-20 minutes
• or until risen and golden-brown.
• Meanwhile
• for the bananas
• heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook
• stirring frequently
• until the bananas are golden-brown all over.
• To serve
• place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.