Mango & Ricotta Soufflé With Passion Fruit Sauce

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1 tbsp cornflour , plus 1 tsp for the sauce

3 egg whites

100.0g fromage frais

softened butter , for greasing

85.0g caster sugar , plus 1 tsp for coating

500.0ml bottle freshly squeezed orange juice

1 large, ripe mango , flesh cut into 1cm pieces

zest 1 orange

1 tbsp Orange Curaçao or Cointreau

3 passion fruit

2 free-range egg yolks

icing sugar , for dusting

250.0g tub ricotta

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