For this divine soufflé you can make the lemon and passion fruit base in advance, leaving only the egg whites to fold in when you cook the soufflé shortly before your meal. As an alternative to cream, try a purée of damsons, raspberries, blackberries or blackcurrants as a sauce.
Cut the passion fruit in half and scoop out the flesh, juice and seeds into a jug. Add the lemon juice and mix together with a fork.
Separate the eggs and put the yolks into the top of a double boiler or into a basin set over a saucepan of water, making sure the water is not touching the base of the bowl. Stir the sugar into the yolks and then add the lemon and passion fruit mixture
About an hour before you will be eating the soufflé, butter a
© 1997 Josceline Dimbleby. All rights reserved.