Serves 1

Ingredients:
2 egg yolks
25g+ 25g sugar
30ml strained passionfruit juice
2 egg whites
Pinch of salt

Method:
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks but be careful not to overbeat them.
Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould (this could also be a tea cup or ramekin).
Bake at 190C for 12 minutes.
Serve immediately with ice cream.

Serves 4 as a starter

This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pinenuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days, I have been known to start with one and have another for dessert at the end of the meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.

Ingredients
2 medium carrots
4 spring onions
1 x 400g piece yellowfin tuna
1 small Chinese cabbage heart, finely shredded
Leaves from 1 bunch coriander
3 tablespoons roasted pine nuts
2 quantities sesame dressing (see recipe)
4 egg yolks
2 tablespoons sesame seeds, toasted
Freshly ground white pepper

Method
Cut the carrot and spring onions into a fine julienne and soak in ice-water for half an hour.
Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 1/2cm thickness, then cut it lengthwise into strips of about 1/2cm square.
Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.