Passion Fruit Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet and refrigerate until needed.
2. Make the passion fruit base
   Strain the passion fruit pulp through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much juice as possible while removing the seeds. You should have about 1/3 cup of juice. Set aside.
3. Prepare the soufflé base
   In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1 minute until smooth. Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and let cool slightly.
4. Add the flavorings
   Whisk the egg yolks into the cooled milk mixture one at a time. Stir in the passion fruit juice and liqueur if using. The mixture should be smooth and have a custard-like consistency.
5. Beat the egg whites
   In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the 1/4 cup of sugar and continue beating until stiff, glossy peaks form, about 2-3 minutes.
6. Fold and combine
   Gently fold one-third of the egg whites into the passion fruit mixture to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the mixture. Work quickly but gently.
7. Fill and bake
   Remove the ramekins from the refrigerator and fill them to the top with the soufflé mixture. Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflé rise evenly). Bake immediately for 12-15 minutes until risen and golden but still slightly jiggly in the center.
8. Serve immediately
   Dust the soufflés with powdered sugar and serve immediately. For an extra touch, you can make a small hole in the center of each soufflé and pour in a spoonful of passion fruit coulis or whipped cream if desired.