Ingredients

Serves 4-6

1 tbsp caster sugar (for coating baking dishes)
2 egg yolks
½ cup passionfruit pulp
1 tsp lemon rind, finely grated
½ cup icing sugar
4 egg whites

Method

Preheat oven to moderately hot (200°C).  Grease six ¾ cup soufflé dishes and coat with caster sugar, shaking away any excess.  Place on an oven tray for faster handling.

Whisk egg yolks with passionfruit, lemon rind and 2 tablespoons of icing sugar until combined.

Beat egg whites until soft peaks form.  Add remaining icing sugar and continue beating until firm peaks form.  (Do not over beat!)

Fold one quarter of the egg white mixture into the fruit mixture, then gently fold in remaining mixture. Spoon into prepared dishes, right to the top of the dish.  Smooth the top of each soufflé with a palette knife (or any smooth bladed knife) and run a knife around the inside of the dish to a depth of about 1cm to ensure that the soufflé doesn?t stick and rises evenly. Bake in pre-heated oven for about 10 minutes or until soufflés are well browned and risen.

Remove from oven and serve immediately, dusting tops with extra icing sugar if desired.

Notes: 
Soufflés are not difficult to make, but there are a few rules, which must be followed.  Because a soufflé is mainly air you must be gentle when folding the whites into the remaining mixture so that you keep the air in the whites. The oven must be pre-heated, and don't open for at least 8 minutes, and lastly, when serving the soufflés, make sure that those who are eating them are ready!  A soufflé looks very dramatic and looks as though it was really hard to make.  You have to take it straight from the oven to the table.