SERVES 4

8 passionfruits
grated zest and juice of 1 lemon
1 tablespoon water
1 ½ level 5ml powdered gelatin
3 eggs
110 g | 4 oz caster sugar
150 ml | ¼ pint double cream
icing sugar (optional)

To decorate
1 passionfruit

1. Cut the passionfruits in half. Scoop out and sieve all the flesh. Discard the seeds.
2. Put the lemon juice and water into a small saucepan and sprinkle over the gelatin. Leave for 5 minutes to become spongy.
3. Separate the eggs. Place the yolks, lemon zest and sugar into a mixing bowl and whisk together with an electric mixer (or with a balloon whish or rotary beater with the bowl set over a saucepan of simmering water). Whisk until very thick. Remove from the heat and whisk for a few minutes longer, until the mixture is lukewarm. Gradually add the passionfruit pulp.
4. Dissolve the gelatin over a low heat without boiling until liquid and clear, then add to the mousse mixture. Stir gently until the mixture is on the point of setting, then fold in the cream. Taste and if too tart sift in a little icing sugar; if too bland add a little more lemon juice.
5. Whisk the egg whites until stiff but not too dry and fold them into the soufflé with a large metal spoon.
6. Pour the mixture into a soufflé dish and leave to set in the refrigerator for 2-3 hours. When set decorate with seeds of 1 passionfruit.

Wine: SWEET WINE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]