Passionfruit soufflé with passionfruit sorbet

Instructions

1. Make the passionfruit sorbet at least 4 hours in advance. Combine all the ingredients for the passionfruit sorbet in a medium saucepan. Bring to the boil. Once boiled, remove from the heat and chill to 4°C. Transfer to an ice-cream machine and churn according to the manufacturer's instructions.
2. For the passionfruit base, whisk together the cornflour, passionfruit juice and sugar in a medium saucepan. Place the saucepan over medium heat and slowly bring to a boil, whisking constantly, to ensure there are no lumps. Reduce the heat to low and cook, whisking continuously for 5 minutes, or until thick. Pour into a large bowl and cover with plastic wrap. Allow to cool at room temperature.
3. Preheat the oven to 200°C.
4. For the soufflé, lightly and evenly brush 6 ramekins with butter using a pastry brush. Dust the ramekins with caster sugar, shaking off any excess.
5. Whisk the passionfruit base until smooth. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed. When the whites begin to foam, gradually add the sugar until soft peaks form.
6. Add a quarter of the meringue to the passionfruit base. Whisk together to combine. Gently fold in the remaining meringue with a spatula. Divide the soufflé mixture evenly between the ramekins. Use a palette knife to smooth the tops of the soufflé. Gently run your finger around the rim of soufflés to stop the edges from sticking to the ramekin. Bake the soufflés for 10 – 12 minutes, or until risen and slightly golden.
7. Serve immediately with a scoop of passionfruit sorbet.