Passion Fruit Soufflé

• 4 egg yolks
• 30 g sugar, divided in half
• 70 g plain flour
• 8 egg whites
• 40 ml (3 tablespoons) passion fruit juice

Beat the egg yolks with 15 g sugar and the flour. Bring the passion fruit juice to a boil and allow to reduce. Mix the fruit juice with the yolk and sugar mixture. Bring to a boil and then cool. Beat the egg whites until stiff, adding the remaining sugar at the end. Pour into the cups. Place in basket no. 3.

Steam for 15 minutes with the starter and the main course.

You can serve with a strawberry sauce and a thin biscuit.