Frozen prickly pear souffles

Method

Make the sugar syrup first by boiling 100ml water with 100g castor sugar. Once it boils, cool. Whatever is left can be refrigerated indefinitely. Place 8 prickly pears in a food processor and puree. Place in a sieve over a bowl and separate juice from seeds, discarding the latter. Place yolks in a bowl with 2 tbsp sugar. Whisk continuously over a simmering pot of water for about 5 minutes until fluffy and thick like zabaglione or custard. Put aside to cool. Beat egg whites to soft peaks. Add remaining tablespoon of sugar and keep whisking until stiff peaks form. Gently fold half the prickly pear juice with the whisked egg whites, whipped cream and cooled yolk/sugar mixture until evenly incorporated. Ladle into 6 moulds and place in the freezer for at least 4 hours. Mix the sugar syrup with the remaining prickly pear juice. To serve, unmould the souffles by dipping the bases quickly in hot water. Spoon a little sauce on and serve with wedges of the remaining prickly pears.