Ingredients: For crème patissiere base: 150 ml milk, 100 ml heavy cream, 15 g flour, 10 g cornflour, 3 large egg yolks, 50 g super fine sugar.For soufflé: 4 ripe passion fruits, 1 banana - peeled, squeeze of lemon juice, 20 g butter - melted, 50 g super fine sugar, 2 large egg whites.
For the base: heat the milk and cream until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together, then mix in the flours. Add a splash of the hot cream and milk and whisk until the mixture is smooth. Add the rest of the milk and cream, whisking. Pour back into the pan and cook for 3 to 5 min, until thickened and smooth. Transfer to a bowl, cover and cool at room temperature, stirring occasionally to avoid skin forming.
Halve the passion fruits and scoop out the seeds and juice into a bowl.
Break the banana in and blend. Sieve everything after. Add the mixture to the crème base.
Heat the oven at 190° C. Brush the ramekins with the melted butter, using upwards strokes. Dust the insides with sugar.
Whisk the egg whites to firm peaks., then gradually whisk in the 50 g of sugar, to make a firm, glossy meringues. Whisk the meringue into the crème base, very carefully. Divide the soufflé into the ramekins, and tap them on the counter to level the mixture. Level with a spatula, then run the spatula around the edges. This helps the soufflé to rise evenly.
Bake for 10-12 min, until well risen and golden on top. Should wobble gently in the middle when ready. Serve at once.