Method
Preheat oven to 200ºC.
For the crème patisserie, bring the cream and milk to the boil then take off the heat. Whisk the sugar and the egg yolk together and then sift the flours into the mixture. Add the milk mixture to the sauce and return to the heat insuring the sauce doesn’t split.
Now go on making the moulds; take four small soufflé dishes and butter in upward vertical strokes to encourage it to rise evenly. Spoon in the grated chocolate until the insides are completely covered and put in the fridge to chill.
For the soufflé, put the passion fruit seeds and pulp into a sieve until all the seeds are removed, add the mashed banana and mix well.
Put the egg whites into a bowl and whisk well – when it’s quite thick add the sugar, a few drops of lemon juice and continue to mix until you have a very thick and shiny sauce.
Put the passion fruit mix and crème patisserie into a bowl and whisk together. Add two thirds of the egg whites and whisk until smooth, add the remaining egg white and fold gently. Fill each mould with this mixture.
Place the soufflés into the oven and cook for about 15–20 minutes. Finish with a dusting of icing sugar and serve.