Ingredients
- For the soufflé
-
butter, for greasing - 2 tbsp
caster sugar - 4 medium free-range
egg whites - 120ml/4fl oz fresh ready-made
custard - 1
passion fruit, halved, seeds and pulp scraped out
- For the bananas (optional)
-
- 25g/1oz
butter - 1 tbsp
caster sugar - 2 medium
bananas, peeled and halved lengthways
- 25g/1oz
- To serve
-
- vanilla
ice cream - few sprigs fresh
mint
- vanilla
Preparation method
-
Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
-
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.
-
Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
-
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.
-
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.