For a silky smooth and feathery-light soufflé, pour the purée through a fine mesh sieve placed over a clean bowl.
src: http://www.gildedfork.com/recipes/sept05/pear-souffle.html

Using more egg whites than there are yolks in the base makes a super-light soufflé.
src: http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2007/04/14/nosplit/edxanthexc114.xml