Easy passion fruit soufflés with lemon and passion fruit ice cream | Sainsbury`s Magazine

Ingredients

• a knob of butter, melted, for greasing
• 140g caster sugar, plus extra for dusting
• 2 medium egg yolks
• 6 medium egg whites
• pulp of 5 passion fruit, pushed through a sieve to remove the seeds, or 5 tbsp Taste the Difference mango and passion fruit coulis (from a 250ml bottle)
• 1 x 300ml pot whipping cream
• 1 x 320g jar Taste The Difference lemon curd
• pulp of 4 passion fruit, sieved (as before), or 4 tbsp Taste the Difference mango and passion fruit coulis
• icing sugar, for dusting
• pulp of 2 passion fruit, sieved (as before)