Ignite your passion!

Passionfruit are a really underrated fruit in my book. I was fortunate enough recently to taste some absolute crackers grown by the McPherson family on their property at Childers. They grow large, full and very sweet Panamas as well as the smaller Misty Gems, both varieties can be found in fruit stores and supermarkets right now.

Choose fruit that feels heavy and despite what many believe wrinkly skin does not indicate ripeness. Passionfruit can be stored at room temperature for up to two weeks (best in plastic bags to prevent dehydration) or refrigerated for up to a month.

Although native to Brazil and grown all over the world, Australia produces more passionfruit than any other country.
Source: Tropical Tastes, Queensland Department of Primary Industries and Fisheries, 2005

Passionfruit Souffle
Serves 6

Ingredients
50g soft butter (to grease moulds)
50g castor sugar (to coat greased moulds)
360ml passionfruit pulp, 10-12 passionfruits
25g cornflour
25g castor sugar
10 egg whites
pinch of cream of tartar
100g castor sugar
icing sugar for dusting
ice-cream (to garnish)

Method
Butter 6 souffle dishes (250ml) and sprinkle with castor sugar.
Mix 100ml of passionfruit pulp with 25g castor sugar.
In a small pan, mix 260ml with 120g castor sugar, stir over low heat and dissolve sugar.
Bring to the boil.
Take off the heat and whisk in passionfruit cornflour mix and cook out for 10 minutes. Pass through a fine sieve and cool.
Whisk egg whites until they are soft peaks, add cream of tartar and beat to firm peaks.
Add 100g castor sugar, beat until stiff.
Fold passionfruit mix into egg whites and spoon into moulds slightly above the rim.
Wipe rims and refrigerate.
Remove from refrigerator and place in preheated oven at 175 degrees.
Cook for 10-12 minutes.
Remove and dust with icing sugar and serve with a scoop of your favourite ice-cream.

Note: this recipe can be made in advance of your dinner party