Method

• 1.
  In a bowl, whisk the 2 egg yolks and 1/4 cup (55g) sugar together until pale. set aside.
• 2.
  Place milk and 1/2 cup (125ml) cream in a pan over medium heat. Bring to just below boiling point. Pour hot cream mixture into the yolk mixture, whisking constantly until combined. Transfer to a clean saucepan and cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Strain into a clean bowl and cool to room temperature. Strain the passionfruit pulp into the cooled custard mixture, pressing down on the solids to extract as much juice as possible, then fold together to combine. Cover the surface closely with plastic wrap, then chill for at least 6 hours or overnight to allow the flavours to develop.
• 3.
  Meanwhile, wrap foil around the outside of four 1 cup (250ml) ramekins so the foil comes 4cm higher than the ramekin. Secure foil with kitchen string.
• 4.
  Whisk the remaining 175ml cream to soft peaks and set aside. In a clean bowl, whisk the 4 eggwhites to soft peaks, then gradually whisk in remaining 20g sugar until stiff peaks form. Set aside.
• 5.
  In 2 batches, fold whipped cream into chilled passionfruit mixture, then in 2 batches, fold in eggwhite. Spoon soufflé mixture into the ramekins so it comes 2cm below the top of the foil. Smooth the surface with the back of a spoon and freeze for 3 hours or until just set.
• 6.
  Meanwhile, for passionfruit syrup, place sugar, passionfruit pulp and 1/4 cup (60ml) water in a small saucepan over medium-high heat, stirring to dissolve the sugar. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until slightly thickened. Cool completely.
• 7.
  Remove the foil from the ramekins and dust with icing sugar. Pour cooled syrup over soufflés and serve immediately.