Passionfruit souffle

Method

• 1
  Preheat oven to 200°C. Place a baking tray in the oven. Grease a 1.5L (6-cup) capacity ovenproof souffle dish with melted butter. Lightly dust with caster sugar.
• 2
  Melt the butter in a saucepan over medium heat until foaming. Cook cornflour and 3 tablespoons of caster sugar, stirring, for 2 minutes or until the mixture begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Gradually whisk in the remaining milk until smooth and combined. Place the saucepan over medium heat. Whisk for 3-4 minutes or until the mixture boils and thickens. Remove from heat.
• 3
  Whisk in the passionfruit pulp and egg yolks. Transfer to a bowl.
• 4
  Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining caster sugar and beat until firm peaks form.
• 5
  Add one-third of the egg white mixture to the passionfruit mixture. Use a large metal spoon to fold until just combined. Repeat, in two more batches, with the remaining egg white mixture. Spoon the mixture into the prepared souffle dish. Run your finger around the inside rim of the dish to remove any mixture.
• 6
  Place souffle dish on the preheated baking tray. Bake for 25-30 minutes or until puffed and just set. Dust with icing sugar and serve immediately.