Passion fruit soufflés with passion fruit sauce

Ingredients

knob of butter, plus extra for greasing

75g caster sugar, plus extra for dusting

4 medium egg whites

6 ripe passion fruits, halved

150ml ready-made custard

Method

Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.

Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.

While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce

Frozen fruit sticks with passion fruit & lime drizzle

Ingredients

100g strawberries, hulled and halved

8 seedless grapes

100g/4oz mango chunks

100g/4oz melon chunks

2 kiwi fruit, peeled and cut into chunks

100g/4oz pineapple chunks

For the drizzle

juice 2 limes

4 passion fruits, halved and seeds scraped out

1 tsp icing sugar

Method

Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer.

Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle.