I still had a few passionfruit left over from the discount bulk bag I picked up last week and these passionfruit-banana soufflés looked great, so I obviously had to give them a try!

They were wonderfully easy to put together. And they rose beautifully! (Three of them also deflated dramatically pretty much instantaneously, but they still tasted good. Even if they were no longer as light and fluffy and wonderful as the ones that stayed more inflated.)

Passionfruit-Banana Soufflés

Slightly adapted from Delicious.com.au

Ingredients

• 3 large eggs, separated
• 1/2 c. sugar, divided
• 5 passionfruit (~100mL of pulp)
• 1 banana, mashed
• 1/4 tsp. cream of tartar

Directions

1. Preheat oven to 190°C (375°F).
2. Grease six ramekins and dust them with sugar.
3. Beat the egg yolks with 1/4 c. of the sugar until light and creamy.
4. Stir in the passionfruit pulp and mashed banana.
5. Combine the egg whites and cream of tartar and beat until foamy.
6. Continue beating while gradually adding the remaining 1/4 c. of sugar.
7. Beat until stiff peaks form.
8. Stir ~1/3 of the meringue into the base to loosen it.
9. Fold in the remaining meringue.
10. Gently pour or scoop the mixture into the prepared ramekins.
11. Run your thumb around the edges of the ramekins to form a small "moat".
12. Bake at 190°C (375°F) for 14-15 minutes.
13. Dust with icing sugar (if desired) and serve immediately.