100 g sugar3 eggs,separated
1 big ripe banana,mashed
100 ml passion fruit pulp (4-5)
butter+sugar for preparing ramekins
Butter 4 ramekins with butter & lightly dust with sugar.
Beat the egg yolks with 50 g of sugar until pale & smooth.
Beat in the banana & passion fruit pulp.
In another bowl beat the egg whites to soft peaks.
Add in the rest of the sugar & whisk until meringue-like.
Gently fold a little egg white into the yolks,stir,then add in the rest.
Fill the souffle dishes to the top,level off with knife,put on the baking sheet & bake just below the middle of the oven for 12-14 min or until puffed & golden.
Remove the souffles from the oven,dust with the icing sugar & serve immediately.