The Passion Fruit of the Christ Easter Soufflé

By Jean-Georges Vongerichten, personal chef to Mrs. Betty Bowers

• The Body of the Lord Jesus Christ, diced (in its own sauce)
• 7 egg whites
• ¾ cup sugar flown in from the leeside of Maui
• 2 Tablespoons Evian water
• 1 vanilla bean picked within 24 hours in Madagascar
• Juice of 1 Ravello, Italy lemon
• 1 cup Taittinger's fresh passion fruit purée (you'll find it in the most darling little food shop in Double Bay, Australia -- I forget the name but have your help tell them Betty sent you!)  
• 2 Tablespoons butter flown in from Auribeau-sur-Siagne (for melting)

Have your undocumented kitchen help stop protesting in the streets with signs written in Mexican and hurry home to preheat your Viking oven to 400º F.

Brush six ramekins with melted butter at room temperature, while wearing a vintage Balenciaga ocelot-trimmed apron, and coat with sugar.

Bring your French mountain spring water, Italian lemon juice, Madagascar vanilla bean and Hawaiian sugar to a boil while reminding your help that the so-called "minimum wage" is only meant as a meaningless suggestion, not a legal requirement, when an employer has the INS on speed dial.

Whisk egg whites, using the remote control on your KitchenAid electric mixer. Carefully blend in the body of your Personal Savior into the soft peaks, taking care not to drop Jesus on your granite flooring, as nobody wants to eat the body of Christ when He has been on the floor. Add in sugar liquid. Whisk again with a warm whisk until Jesus and the eggs rise to form stiff peaks.  Jesus may take a bit of cajoling.  Gently fold the passion fruit purée into the Lord with a mother of pearl spatula until the Lord is full of passion.

Fill Limoges ramekins with this divine mixture and bake for 7 minutes.

To Serve:

When the soufflé rises above the ramekins, roll back the door of your expensive oven and announce, "He has risen!" Then, remove the fluffy Lord and serve Him immediately. Verily, salvation has never been so sweet! Glory!