Heat oven to 180C/160C fan/gas 4.
Put a baking tray on the top shelf to
heat up. Grease 4 x 150ml ramekins
with butter and dust the insides with
caster sugar to coat.
Whisk the egg whites in a bowl until
stiff. Add 1 tbsp of the sugar and whisk
for 30 secs more until thick and glossy.
In a separate bowl, scoop the pulp from
1 passion fruit into the custard, then fold
in the whisked egg white. Spoon the
mixture into the prepared ramekins
and put on the hot baking tray. Bake for
15 mins until risen and golden on top.
While the soufflés are cooking, make
the sauce. Scoop the remaining passion
fruit pulp into a saucepan, add the
remaining sugar and simmer gently for
5 mins. Finally add a knob of butter and
stir until melted. Pass through a sieve and
serve in a jug with the hot soufflés as
soon as they come out of the oven. Let
your guests break a hole in the centre of
their soufflé, then pour in the sauce.