- 25ml Blossoms passionfruit syrup
- 25g/1oz butter softened, for greasing
- 2 tbsp caster sugar for dusting
- 3 free-range egg whites
- 50ml/2fl oz ready-made vanilla custard
- 1 tbsp icing sugar
Preheat the oven to 230C/210C Fan/Gas 8. Grease the ramekins with butter, then dust the insides with a coating of sugar.
Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.
Fold the custard and passion fruit syrup into the whisked egg whites, then spoon the mixture carefully into the ramekins, smooth the tops using a palette knife and place them on a baking tray.
Bake the soufflés in the oven for 8-10 minutes, until risen and golden-brown.
Dust the soufflés with the icing sugar and serve immediately