Mango & passion fruit soufflé omelette

Method

Use a spoon to scoop the passion fruit seeds into a food processor, add the mango flesh and blitz until the fruit is pureed. Strain the mixture through a sieve to remove the passion fruit seeds. Set aside. Beat the egg yolks and sugar together with 3 tbsp of the fruit puree. In a separate bowl, whisk the egg whites until they are stiff. Stir a spoonful of egg whites into the yolk mixture, then gently fold in the remaining egg white. Preheat the grill. Melt half the butter in a small frying pan and when it is sizzling, pour in half the egg mixture. Cook over a low heat for 2mins or until the base is golden. Place under the hot grill and cook for a further 1 min or until the top is golden and set. Fold in half and place on a warm plate. Dust with icing sugar and spoon over half the remaining fruit puree. Decorate with cape gooseberries if liked. Serve immediately. Repeat to make a second soufflé omelette in the same way.