Passion fruit sorbet:

Place the purée into a saucepan and slowly bring to a simmer then add the sorbet syrup and bring to the boil.

Add the lemon juice and pass through a fine sieve.

Allow the mixture to cool down then place in to a sorbet or ice cream machine and churn until set (follow the manufacturer’s instructions).

Place the sorbet into a sealed container and then into the freezer to set completely.

Soft ball sugar:

Place all the ingredients into a pan and bring slowly to the boil until it reaches the soft ball stage on a sugar thermometer.

Passion fruit soufflé:

For the base, cut the passion fruit in half and, using a spoon, scoop out the seeds into a liquidiser bowl then blitz for a couple of seconds.

Remove from the blender and pass through a fine sieve.

Place the sugar ball into a saucepan and bring to the boil.

Reduce until the sugar is transparent and has the texture of liquid glucose and once again pass through a fine sieve.

This syrup can be kept for up to two weeks.

Melt the butter in a microwave then use a pastry brush to line four soufflé moulds.

Pour in the caster sugar, making sure all the butter is coated, then pour off any excess.

Place in the fridge to set.

Place the egg whites into a food processor and whisk until they form soft peaks.

Add 8 teaspoons of the passion fruit syrup to the bowl and gently mix together until it is all incorporated, being careful not to remove all the air from the mixture.

Spoon into the moulds and level off the top with a palette knife.

Bake in the oven for 7 minutes or until risen.

To serve

Sprinkle with the icing sugar, top with a quenelle of sorbet and garnish with mint leaves.

Serve immediately.