Make a Souffle
Chef Eric Bertoia and Martha teach Cooking School Lesson No. 30: How to make a souffle.
Preheat oven to 425 degrees with rack in center. Generously butter inside and rims of four 6-ounce ramekins. Place ramekins on a baking sheet and refrigerate until needed.
On a work surface, halve passion fruit crosswise. Scoop out seeds, pulp, and juice. Transfer to a small bowl; set aside.
In a medium saucepan, bring milk to a simmer over medium heat. In a medium bowl, whisk cornstarch and 1/3 of the passion fruit puree until smooth. While continuing to whisk, slowly pour half the hot milk over; whisk until incorporated. Return passion fruit mixture to saucepan, and cook, whisking constantly, over medium heat until mixture thickens, 1 to 2 minutes. Remove pan from heat, and whisk in fresh passion fruit pulp, seeds, juice, and remaining passion fruit puree. Cover to keep warm, and set aside.
Place egg whites and lemon juice in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed just until foamy. Increase speed to medium-high, and add granulated sugar in three additions, beating until soft peaks form. Add 1/3 of the egg white mixture to the reserved passion fruit mixture, and whisk until just combined. Using a rubber spatula, gently fold in remaining egg white mixture until just incorporated.
Evenly divide souffle mixture among prepared ramekins, gently smoothing the tops with the back of a spoon. Using your thumb, remove any excess butter from the inside and outside rim. Bake until puffed and lightly golden, 14 to 16 minutes. The surface of the souffles should be firm with centers that are slightly runny. Carefully remove baking sheet from oven. Dust tops of souffles with confectioners' sugar. Scoop a scant teaspoon from the center of the souffle, and fill with sauce. Serve immediately.