Grapefruit Soufflé

In a mixing bowl, beat the egg whites until stiff peaks form

Add a pinch of salt and continue beating until the mixture becomes thick and firm

When the mixture starts to thicken, gradually add the grapefruit marmalade and mix well

If you prefer using a more spreadable grapefruit marmalade, melt it in a pan over low heat with a little water until it reaches the desired consistency – creamy and firm

Divide the mixture into ramekins or soufflé dishes and bake in a preheated oven at 160°C for approximately 10 minutes, or until puffed and golden brown

Remove the soufflés from the oven and serve immediately with a cold glaze

Glaze

Combine milk with catupiry and cook over low heat in a water bath for about 20 minutes

Let it cool.