Ingredients

• 1 passion fruit
• halved
• 50ml/2fl oz white wine
• 2 tbsp sugar
• 1 tsp cornflour
• 1 tsp cold water
• 2 free-range eggs
• whites only
• 1 passion fruit
• halved
• 1 orange
• juice only
• 1 tbsp icing sugar
• 1 tsp cornflour
• 1 tsp cold water
• 100ml/3½fl oz double cream
• 1 tbsp Greek-style yoghurt
• 1 lime
• zest only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the soufflés
• scoop out the flesh from the passion fruit and place into a saucepan. Reserve the shells.
• Add the white wine and sugar to the pan
• and warm through over a low heat. In a small bowl
• mix together the cornflour and water and pour into the passion fruit mixture
• stirring until the liquid starts to thicken. Remove from the heat and allow to cool slightly.
• For the sauce
• scoop out the flesh from the passion fruit halves and place into another saucepan over a medium heat
• reserving the shells. Stir in the orange juice and icing sugar. Mix the cornflour and cold water together to make a smooth paste
• then add to the pan. Reduce the liquid over a high heat until thickened.
• For the lime cream
• whisk the cream until thickened and fold in the yoghurt and lime zest. Set aside.
• For the soufflés In a large bowl
• whisk the egg whites together until soft peaks form when the whisk is removed from the bowl. Gently fold in the passion fruit mixture
• then divide the mixture equally among the four passion fruit shell halves. Place on a baking tray and bake in the oven for 2-3 minutes
• or until golden-brown and risen.
• To serve
• carefully transfer the passion fruit soufflés onto a plate and drizzle around the sauce. Add a spoon of lime cream on the side
• dust with icing sugar and serve immediately.