Take 12 fresh passion fruits and cut in half, scooping out the pulp. Pass the passion fruits pulp through a fine sieve collecting the juice. (You do not require the seeds so they can be kept for other purposes such as part of an exotic fruits salad.)

Once the passion fruit juice has been passed (you should get 100mls from 12 passion fruits) add 100mls of fresh smooth orange juice to the passion fruit juice. Reduce the purée by half over a medium heat on the stove then add the cornflour to thicken. (If you do not want to use fresh passion fruits you can always buy a fresh orange and passion fruit fresh juice and simply reduce down to save some time.)

Next make the pastry cream. Place the milk in a pan and bring to a simmer. Whisk the eggs and sugar together. When the milk is simmering pour over the egg mixture, return to the heat and cook until thick. Allow to cool.

To make the soufflé base: mix the pastry crème with the passion fruit reduction in a bowl and whisk until smooth. In a second bowl whisk the egg whites adding the sugar slowly until fully incorporated. The whites should be thick and glossy.

Mix in the egg whites, adding a third of the mixture first, whisking until very smooth. Add the remaining egg whites but this time fold them in gently.

Scoop the mixture into a pre-buttered ramekin and cook at 200ºC for 7 minutes.

To serve: cut the passion fruit in half and scoop the seeds on top of the warm soufflé