Passion Fruit Soufflés with Passion Fruit Sauce Recipe

Preheat the oven to 350°F (180°C). Grease 4 ramekins with butter and dust with sugar.

Cut the passion fruits in half and scoop out the pulp. Set aside.

In a mixing bowl, whisk the egg yolks with sugar until pale and creamy.

Gradually add the flour and milk to the egg yolk mixture, stirring until well combined.

In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.

Gently fold the egg whites into the passion fruit mixture until fully incorporated.

Divide the mixture evenly among the prepared ramekins and smooth the tops.

Place the ramekins on a baking sheet and bake for 25 minutes, or until the soufflés have risen and are golden brown.

While the soufflés are baking, prepare the passion fruit sauce by straining the passion fruit pulp to remove any seeds.

In a small saucepan, heat the strained passion fruit pulp over medium heat until slightly thickened.

Remove the soufflés from the oven and dust with powdered sugar. Serve immediately with the passion fruit sauce.