Of all the different types of souffles that exist, this recipe is Neil's favourite.
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the passionfruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt.
When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
Whisk to firm peaks but be careful not to overbeat them.
Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould (this could also be a tea cup or ramekin).
Bake at 190C for 12 minutes.
Serve immediately with ice cream.