Daniel Boulod's Passion Fruit with Soufflé with Caramelised Pear-passion Sauce

Light and fluffy soufflé with a passion fruit centre - perfect for a romantic meal or dinner party.

1. 1

   To make the sauce, melt the butter in a pan, then add the sugar, a few tablespoons at a time, stirring after each addition, until it melts, and cook until the syrup turns a light golden brown.
   
   Add the pears and continue to cook, while stirring, until they are tender and caramelised - around 10 minutes. Stir in the passion fruit puré and heat for 1-2 minutes. Remove from the heat and keep warm.
   
   Preheat the oven to 190C/ gas 5. Butter the inside and rims of 4 x 175g (6oz) soufflé dishes, and then dust with sugar. Tap out the excess sugar and put the dishes on a baking tray.
   
   To make the soufflé, whisk together the egg yolks and passion fruit puré in a bowl, and set aside. Whisk the egg whites on medium-low speed just until foamy. increase the speed to medium-high and gradually add the sugar, beating until the whites form glossy medium-stiff peaks. Using a spatula, gently fold the meringue into the yolk mixture in three additions until well incorporated.
   
   Fit a piping bag with a large, plain, round tip and fill with the soufflé mixture. Pipe (or spoon) the mixture into the dishes up to their rims. Run your thumb along the outside edge of the dishes to remove any excess butter and sugar.
   
   Bake the soufflés for 15-20 minutes, until puffed and lightly golden. if you touch the tops, they should be firm with centres that are still a bit wobbly. Dust the tops of the soufflés with icing sugar and serve with the warm pear-passion sauce.