Passion Fruit And Custard Souffle - James Martin Recipe

• butter, for greasing
• 2 tablespoons caster sugar
• 4 organic egg whites
• 120 ml custard
• 1 passion fruit, halved, seeds and pulp scraped out
• 25 g butter
• 1 tablespoon caster sugar
• 2 medium bananas, peeled and halved lengthways

1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
2. 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.
3. Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
4. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
5. 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.
6. To serve, place the souffles onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
7. To serve.
8. vanilla ice cream.
9. few sprigs fresh mint.

butter, caster sugar, egg whites, custard, passion fruit, butter, caster sugar, bananas

Taken from www.food.com/recipe/passion-fruit-and-custard-souffle-james-martin-recipe-314846 (may not work)