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1
Cut paper into 6 (13- by 2 1/2-inch) strips.
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2
Wrap a strip tightly around outside of each ramekin to form a 1-inch collar and tape overlapping ends together.
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3
Arrange ramekins on a 9-inch baking pan.
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4
Sprinkle gelatin over lime juice in a small saucepan and let soften 1 minute.
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5
Stir in passion fruit pulp and heat over moderately low heat, stirring, until gelatin is dissolved, about 3 minutes.
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6
Transfer to a metal bowl, then set bowl in a larger bowl of ice and cold water and quick-chill mixture, stirring occasionally, until it begins to thicken, about 10 minutes.
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7
Heat sugar and water in a 1-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water.
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8
Boil without stirring until syrup registers 238F on thermometer, about 5 minutes.
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9
While syrup is boiling, beat egg whites with a pinch of salt in mixer at medium speed until stiff peaks form.
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10
Pour syrup in a slow stream down side of mixer bowl, beating constantly at high speed, and continue beating until meringue is room temperature, 4 to 5 minutes.
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11
Whisk cream in a chilled bowl until soft peaks form.
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12
Whisk one fourth of meringue into passion fruit pulp to lighten, then fold pulp into remaining meringue along with whipped cream.
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13
Spoon into ramekins, filling them 1/3 to 1 inch above rims.
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14
Freeze until firm, then cover with plastic wrap and freeze at least 2 hours.
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15
Let souffles soften in refrigerator about 20 minutes before serving.
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16
*Available in Latino markets.
