Passionfruit Soufflés

We’ve strained the passionfruit juice here for a more professional look, but you can keep the pips in for some texture, if you prefer. Hands-on time 25min, plus cooling. Cooking time about 20min. Makes 2  Unsalted butter, softened, to grease  3tsp caster sugar, plus extra to coat  75ml whole milk

 1 large egg, separated

 1/2tsp plain flour

 1/2tsp cornflour

 1 ripe passionfruit

 Icing sugar, to dust

 Double cream, to serve, optional

1 Preheat oven to 200°C (180°C fan) mark 6 and put a baking sheet on the middle shelf to heat up, making sure there’s enough space for the soufflés to rise. Grease 2 x 175ml ramekins and coat with caster sugar (tap out excess).

2 Heat the milk in a small pan until it just comes up to the boil. Meanwhile, in a small heatproof bowl, whisk the egg yolk, 2tsp caster sugar and both flours to make a thick paste.

3 Gradually whisk in the hot milk until smooth. Return mixture to the pan (reserve empty bowl) and heat, whisking constantly, until simmering and thickened. Scrape mixture into the empty bowl.

4 Cut the passionfruit in 1/2. Place a sieve over the bowl with the mixture, then scrape the pulp from the passionfruit halves into the sieve. Work the pulp to release the juice into the bowl, then mix in the juice. Lay baking parchment or clingfilm directly on the surface to stop a skin forming and set aside to cool completely.

5 In a medium bowl, whisk the egg white until it holds stiff peaks. Add remaining 1tsp caster sugar and whisk again to stiff peaks. Mix a small spoonful of the egg white into the yolk mixture to loosen, then fold in remaining egg white, being careful not to knock out any air.

6 Divide the mixture between the ramekins, then run a knife around the inside edge of each (this helps create a straighter rise). Place the ramekins on to the preheated baking tray in the oven and bake for 10-12min, or until risen and golden. Dust with icing sugar and serve immediately with cream, if you like. PER SOUFFLÉ 130cals, 6g protein, 5g fat (2g saturates), 14g carbs (12g total sugars), 0g fibre