Preheat the oven to 400 degrees F (200 degrees C).
For the gel, place the
Kiwifruit (3/4 cup)
Granulated Sugar (1/4 cup)
Water (1/3 cup)
into a saucepan. Bring to the boil and stir occasionally. Take off the heat and carefully place into a small blender and blitz until smooth and glossy. Pass through a sieve and leave aside until needed.
Place a baking sheet in the oven to heat up. Evenly grease 4 ramekins with the
Unsalted Butter (1 Tbsp)
, then coat the inside of each with a layer of
Granulated Sugar (1 Tbsp)
Honey (1 Tbsp)
in a blender and blend until smooth. Leave aside.
Place the whites of the
in a clean, dry mixing bowl and whisk the whites until they form soft peaks. Gradually add the
Caster Sugar (1 Tbsp)
, whisking the entire time until stiff but not meringue stiff.
Using a spatula, fold one third of the egg whites into the banana mixture with vigour. Then gently fold in the remaining egg whites. Spoon the soufflé mix into the ramekins, tap the work surface to expel any trapped air and run a finger around the rim to create the "top hat" effect.
Put the soufflés on the preheated baking sheet and place in the oven for 10-12 minutes until risen.
To serve, place a spoonful of kiwi gel on each serving plate and dust the tops of the soufflés with
Powdered Confectioners Sugar (to taste)
when they immediately come out from the oven. Serve immediately.