For the passion fruit ice cream
568ml/1 pint lactose free double cream
1 vanilla pod, split lengthways
12-14 passion fruit
6 medium free-range egg yolks
150g/5½oz caster sugar
For the passion fruit soufflé
Lactose free butter, for greasing
2 tbsp caster sugar
4 medium free-range egg whites
120ml/4fl oz ready-made lactose free vanilla custard
1 passion fruit, halved, seeds and pulp scraped out
Serves - 4
For the passion fruit ice cream, place the lactose free cream, vanilla pod and seeds, and passion fruit into a large saucepan and heat until it starts to simmer gently.
Place the egg yolks and sugar in a large mixing bowl and whisk until it thickens and turns pale.
Gradually add the lactose free cream mixture to the bowl, continually whisking. Once you have added all the liquid, pour it back in the pan.
Cook until the mixture thickens. Transfer to an ice cream machine for 40-50 minutes before freezing, or follow the manufacturer’s instructions. Remove from the oven and allow to cool.
For the passion fruit soufflé, preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
Place the custard in a separate large bowl, add the passion fruit seeds and pulp and mix well.
Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking tray.
Bake for 15-20 minutes, or until risen and golden-brown. Dust with icing sugar before serving.
To serve, place the soufflé in the middle of the plate and drop a quenelle of ice cream in the centre of the soufflé.
Recipe adapted from: Good Food