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1
Preheat the oven to 200 degrees centigrade.
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2
Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl.
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3
Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish.
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4
Gently warm the milk, but don't allow to boil.
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5
Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light.
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6
Whisk in the flour and then the milk, over a low heat, beating until smooth.
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7
Cook gently for 2 minutes until thickened, then remove from the heat.
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8
Stir in 2 Tbs of the passion fruit pulp and seeds.
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9
Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff.
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10
Gently fold into the custard and then divide between the passion fruit shells.
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11
Bake for 8 minutes until risen and golden.
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12
Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl.
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13
Discard the seeds and reserve the juice.
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14
Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened.
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15
Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice.
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16
Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven.
