METHOD

1. Preheat the oven to 180°C (355°F). Brush 4 x 1 cup-capacity (250ml) ramekins with the butter, dust with the sugar and place on a baking tray.
2. Place the passionfruit, sugar and lemon juice in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat and bring to the boil. 
3. Combine the cornflour and water and mix to a smooth paste. Remove the pan from the heat and whisk in cornflour paste. Return the pan to the heat and cook, whisking continuously, for 1 minute. 
4. Pour the passionfruit mixture into a large bowl and refrigerate until cold. 
5. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Add the extra sugar in a thin stream and beat until glossy. Gently fold the eggwhite mixture through the passionfruit mixture, spoon into the ramekins and bake for 12–15 minutes or until risen and golden. 
6. To make the passionfruit syrup, place the passionfruit pulp and honey in a small saucepan over medium heat and cook for 2-3 minutes or until bubbling. Drizzle over the souffles and serve immediately. Serves 4
   

+ You will need about 7 passionfruit for 150ml pulp or you can buy canned passionfruit pulp from supermarkets.

++ You will need about 4 passionfruit to make ⅓ cup (80ml) pulp.