Vanilla Soufflé with Fruit Sauce

Preheat oven to 375 degrees F (190 degrees C).

In saucepan, melt butter over medium heat; whisk in butter and cook for 1 minute.

Gradually whisk in milk until smooth.

Cook, whisking, for 2 minutes or until thickened.

Remove from heat.

Whisk in half of the sugar and vanilla.

Pour milk mixture into large bowl; whisk in egg yolks one at a time; set aside.

In separate bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually beat in remaining sugar, 2 tablespoons (25 mL) at a time, until stiff peaks form.

Fold one-quarter of the egg whites into yolk mixture; gently fold in remaining egg whites.

Divide among six 3-1/2 inch (150 mL) greased ramekins.

Place dishes on baking sheet.

Bake for about 16 minutes or until puffed and almost firm to the touch.

Sprinkle with icing sugar.

Serve with passion fruit sauce.

Cut passion fruit in half; scoop out pulp and press through fine mesh sieve into bowl to collect juice and remove seeds.

Stir in sugar until dissolved.

Set aside.