Passion Fruit and Custard Souffle - James Martin Recipe

• butter, for greasing↗
• caster sugar↗2 tablespoons
• organic egg whites↗4
• custard120 ml
• passion fruit, halved, seeds and pulp scraped out1
• butter↗25 g
• caster sugar↗1 tablespoon
• medium bananas, peeled and halved lengthways↗2

Step-by-step instructions

1. 1

   Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.

2. 2

   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.

3. 3

   Place the custard into a separate large bowl, add the passionfruit 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.

4. 4

   Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.

5. 5

   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.

6. 6

   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.

7. 7

   To serve.

8. 8

   vanilla ice cream.

9. 9

   few sprigs fresh mint.