Passion Fruit Souffle

• 1 tablespoon unsalted butter, softened
• 12 cup sugar
• 2 egg yolks
• 3 egg whites
• 23 cup passion fruit puree or 23 cup passion fruit nectar
• 12 teaspoon cornstarch

1. Position rack in lower 1/3 of oven and preheat to 425 degrees.
2. Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
3. Refrigerate.
4. Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
5. Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
6. Add 2 tbl sugar and beat until whites are glossy and stiff.
7. Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
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. Bake until browned on top.
10. about 12 minutes.
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. dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
13. When souffle is cooked, divide between 2 plates and spoon sauce around each serving.

unsalted butter, sugar, egg yolks, egg whites, passion fruit puree, cornstarch

Taken from www.food.com/recipe/passion-fruit-souffle-51634 (may not work)