If you are using the 12 fresh passion fruit, halve them and scoop out the pulp into a small saucepan. Add 25g sugar and stir until it has dissolved. Simmer until thickened to a purée, then pas through a sieve to remove seeds.

Brush six small (175ml) ramekins with melted butter, using upward brushstrokes. Dust with caster sugar to fully coat the butter and then put them in the fridge to chill.

Pour all but one tablespoon of the milk into a pan and bring to the boil, then remove from the heat.

In a heatproof bowl, whisk the egg yolks with 40g sugar until thick, then stir in both flours, salt and one tablespoon of milk. Set this atop a bain marie (placing your bowl over a saucepan of simmering water) and slowly whisk in the hot milk until a custard consistency is achieved.

Remove from heat and stir in two thirds of the passion fruit purée (reserve a third for serving).

Whisk the egg whites with an electric whisk into soft peaks, then whisk in the 60g sugar. Gently fold a quarter of the whites into the custard, then incorporate the remainder, without removing all the air from the mixture.

Spoon the mixture to the brim of the prepared ramekins. Use a palette knife to scrape across the surface, leaving a flat top, and run the tip of a knife around the inside rim of each ramekin.

Bake in an oven preheated to 190 degrees Celsius (fan)/gas 5, for 12 minutes, until the soufflés are risen but still slightly wobbly. Serve straight to the table and drizzle with purée.