Preheat oven to 190c.

Cream the egg yolks with the first 100g of sugar until pale and the sugar has dissolved.

Add the passionfruit juice, mix and set aside.

Whisk the egg whites with a pinch of salt. When you are halfway to peaks forming, add 1/2 of the remaining sugar, followed by the rest shortly after.

Whisk to firm peaks but do not overbeat.

Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.

Spoon the mixture into butter and sugared souffle moulds.

Bake for 12 minutes. Serve immediatelty with ice cream.