Passion Fruit Souffle

Directions

1. 1
   Position rack in lower 1/3 of oven and preheat to 425 degrees.
2. 2
   Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
3. 3
   Refrigerate.
4. 4
   Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
5. 5
   Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
6. 6
   Add 2 tbl sugar and beat until whites are glossy and stiff.
7. 7
   Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
8. 8
   Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
9. 9
   Bake until browned on top.
10. 10
    about 12 minutes.
11. 11
    Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
12. 12
    dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
13. 13
    When souffle is cooked, divide between 2 plates and spoon sauce around each serving.