12 passion fruits
1 1/4 cup castor sugar
1 pint ripe strawberries
soft butter (for greasing)
1 1/2 cups milk
3 egg yolks
1 tablespoon corn flour
1 tablespoon all-purpose flour
6 egg whites
2 tablespoons powdered sugar for dusting
Cut each passion fruit in half and scoop out the pulp into a small saucepan. Add 14 cup of the castor sugar and stir over a gentle heat until the sugar has dissolved. Bring the mixture to a boil for about 3 minutes, stirring frequently, or until you are left with a thickened sauce, the consistency of cream. (You can always add more sugar and or water to achieve the right consistency and taste.) Pass this through a sieve to remove the seeds and set aside at room temperature.
Make the strawberry jam by cooking the washed and de-stemmed strawberries with 12 cup sugar, stirring frequently until the mixture is jam-like, about 10 minutes.
Slide a baking sheet onto the middle shelf of the oven and preheat it to 400 degrees. Lightly butter six 3-inch ramekins, and dust them with a little castor sugar. Shake the excess sugar out of the dishes.
Pour all but 1 tablespoon of the milk into a stainless medium saucepot and slowly bring it to a boil.
Meanwhile, in a bowl, mix together egg yolks, another tablespoon of castor sugar, corn flour, plain flour, and the remaining tablespoon of milk; beat until smooth. Slowly whisk in the hot milk, then return the mixture to the sauce pot and bring to a boil, stirring. Reduce the heat and leave the mixture to simmer for about 10 minutes, beating it occasionally until you have cooked out the taste of the flour. In professional terms, this is called pastry cream (also known as custard). Pour the pastry cream into a bowl and beat in the strawberry jam. In a separate bowl, whisk the egg whites into soft peaks and then whisk in the remaining 12 cup of sugar. Lightly whisk one-quarter of the whites into the custard, to loosen it slightly, and then carefully fold in the remainder of the egg whites. Spoon the mixture into the prepared ramekins, level the tops, and then run the tip of a knife around the inside edge of each dish to release the mixture from the sides. Place ramekins onto the baking sheet and bake for 10 to 12 minutes, until the soufflés are well-browned and doubled in height. They should still be slightly wobbly. Quickly lift them onto small dessert plates, dust with a little powdereded sugar, and serve with a side of passion fruit sauce. You can do this tableside by slicing the top of the soufflé and pouring the passion fruit sauce directly into the center.