|200.00 ml||fruit — purée|
|5.00 ml||lemon juice|
|3.00||eggs — white|
|6.00||eggs — shell halves|
Preheat oven to 190 ºC.
Bring fruit purée, first quantity of sugar and lemon juice to boil in a small saucepan over moderate heat.
Mix cornflour with about 50 ml (1/5 cup) water in a small bowl until smooth. Pour cornflour mixture slowly into boiling liquid, stirring constantly as you do so. Set aside to cool.
Whisk egg whites until stiffish peaks form, then lightly whisk in remaining sugar. Whisk a third of meringue into fruit purée. Fold remaining meringue in lightly, using a slotted metal spoon.
Spoon mixture into buttered and sugared ovenproof dessert cups or individual soufflé dishes. Clean rims of cups/dishes and even off tops of soufflés. Grease egg shell halves on the outside and place 1 in centre of each soufflé.
Bake for 12 to 15 minutes, in centre of oven.
Remove from oven and discard egg shell halves. Spoon a little granadilla pulp into each depression.
Serve immediately with extra fruit purée (optional).