For thick crème pâtissière base 250ml milk
40g caster sugar
15g plain flour
3 egg yolks
6 passion fruit
Juice of one orange
For the meringue 3 egg whites
50g caster sugar
For the banana ice-cream 650ml double cream
150g caster sugar
4 large egg yolks
Half vanilla pod
For the lime fondue 3 limes, juice and zest
1 egg yolk
50g white chocolate
Method Bring milk to simmer. Beat yolks, flour and sugar to paste, pour on hot milk. Return to pan and cook gently until smooth and thickened. Place passion fruit pulp (minus seeds) and orange juice in a blender. Blitz in short spells to loosen flesh. Strain on to crème pâtissière. Make meringue until soft peaks, then fold through mixture.
Place into double-buttered and sugared ramekins. Level top with palette knife, run thumb around the rim to loosen back the soufflé for even rising. Preheat oven to 190°C and bake for 12-15 minutes until golden brown and well risen.
For the ice-cream, bring cream to the boil, infuse with vanilla and pour over yolks creamed with caster sugar. Heat in clean pan until it coats the back of a spoon. Chill custard base, stir in banana pulp, churn in ice-cream machine.
For the lime fondue, bring stock syrup to the boil, cool to below 60°C, beat in yolk and white chocolate. Warm through and add lime juice and zest.