Passion fruit and custard souffle

Ingredients

For the soufflé
butter, for greasing
2 tbsp caster sugar
4 medium free-range egg whites
120ml/4fl oz fresh ready-made custard
1 passion fruit, halved, seeds and pulp scraped out
For the bananas
25g/1oz butter
1 tbsp caster sugar
2 medium bananas, peeled and halved lengthways
To serve
vanilla ice cream
few sprigs fresh mint

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
2. 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.
3. Place the custard into a separate large bowl, add the passion fruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
4. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
5. 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.
6. 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.