50g melted unsalted butter for greasing the pots, twice.
30g caster sugar to coat the pots, twice.
½ cup passionfruit pulp
1½ tbsp caster sugar
1 tbsp lemon juice
2 tsp corn flour
1½ tsp water
3 fresh egg whites
2 tbsp extra castor sugar
30g icing sugar for dusting
Vanilla ice cream Preheat oven to 180°C. Brush four ¾ cup soufflé ramekins with melted butter; dust with the caster sugar, by tipping it all into the pot, roll sugar around in the pot, tip into next pot. Use more sugar if required. When completely dry, repeat this process. Place the pots on a baking tray. Place the passionfruit, lemon juice and sugar in a small saucepan over low heat until the sugar is dissolved. Increase the heat and bring to the boil. Combine the corn flour and water and mix to a smooth paste. Remove the pan from the heat and whisk in the paste. Return to the heat and whisk continuously for 30 seconds or so until the mixture thickens. Pour the mixture into a large bowl and refrigerate until ready to use. At this stage the mixture can be left in the fridge until you are ready to serve the soufflés. Place egg whites into a very clean and dry bowl and whisk until soft peaks form; gradually add the caster sugar and whisk until glossy. Gently fold the egg whites into the passionfruit mixture, a third at a time, folding through by cutting and folding the mixture back onto itself, slowly. Spoon the mixture into the pots; scrape the tops across with the back of a knife. Run your finger around the inside of the rim to release the mixture from the side to allow it to rise. Bake for 10 minutes or until the soufflés have risen and are golden. Dust the tops with sifted icing sugar and serve immediately, placing a scoop of ice cream and a dollop of thickened cream in a small bowl on the side. . | 
