Begin by making the white chocolate ice cream (this can be made well in advance and stored in the freezer). Place the milk in a large saucepan and gently heat until simmering

Meanwhile, whisk the egg yolks and sugar together until pale and creamy in a heatproof bowl. Pour some of the hot milk into the eggs, whisking thoroughly to temper the mixture, then pour the contents of the bowl back into the pan, still whisking constantly. Continue to gently cook for a few minutes, still whisking, until the mixture is thick enough to coat the back of a spoon

Whisk the melted white chocolate into the ice cream base, then leave to chill completely. Once completely chilled, churn in an ice cream maker and store in the freezer until ready to serve

To make the base for the soufflés, bring the passion fruit purée to the boil with 75g of the sugar. Continue to cook until reduced by half, then stir in the cornflour mixture. Once it returns to the boil, remove from the heat and leave to chill

Once the base has chilled, preheat an oven to 190°C/gas mark 5 and place a baking sheet on the middle shelf to heat up

Prepare the ramekins by brushing the insides liberally with butter and sprinkling with caster sugar

Whisk the egg whites in a bowl until foamy, then add the remaining 100g of sugar and continue to whisk until well-risen and forming soft peaks

Place 4 tablespoons of the chilled soufflé base in a bowl and mix in a third of the egg whites, then gently fold in the remaining egg whites into the mixture, ensuring you keep as much air in the mixture as possible

Fill the ramekins with the soufflé mixture, tapping them gently to remove any air bubbles and smoothing the tops with a palette knife. Place the ramekins on the preheated baking sheet and cook in the oven for 8-9 minutes, or until well-risen

Remove the soufflés from the oven, dust the tops with icing sugar and spoon some fresh passion fruit pulp on the top

Serve immediately with a spoonful of the white chocolate ice cream