- For the soufflé
butter, for greasing
- 2 tbsp
- 4 medium free-range
- 120ml/4fl oz fresh ready-made
passion fruit, halved, seeds and pulp scraped out
- For the bananas (optional)
- 1 tbsp
- 2 medium
bananas, peeled and halved lengthways
- To serve
- few sprigs fresh
Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
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.
Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
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.
To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.