1. Preheat your oven to 200C (400F). Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side. 2. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow [see picture below]. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy. 3. Fold through 1/3C jam then taste. Adding more jam if you think it needs a more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You’ll have some left over but better to have each dish full than have stingy souffles. 4. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top. 5. Serve immediately with cream passed separately.
