Passion fruit Souffle Ingredients:

• 30 ml strained passion fruit juice
• 25g +25g sugar
• 2 egg yolks
• 2 egg whites
• Salt

1. Cream the egg yolks with 25g sugar until sugar has dissolved
2. Add the passion fruit juice
3. In a separate bowl whisk the egg whites with a bit of salt and add 25g sugar when the peaks are forming.
4. Whisk until the peaks firm.
5. Whisk 1/3 of the whites into the yolks then fold through the remaining
6. Spoon the mixture into a buttered and sugared soufflé mould
7. Bake at 190C for 12 minutes

Cactus figs syrup Ingredients: Makes about 500ml concentrate

• 15 ripe cactus figs, peeled and chopped
• 125ml water
• 250ml sugar
• 60ml lemon juice

Place chopped fruit and water into a pot over a medium heat on stove. Stir occasionally for about 20-30 minutes. Use a potato masher or stick blender to blend pulp. Strain through a fine sieve, saving the liquid and discarding pips and pulp. Return the liquid to the pot, add sugar and bring to the boil. Add the lemon juice. Decrease the heat and simmer for 30-40 minutes until reduced and syrupy