Strawberry Soufflé with Catupiry Sauce

Catupiry Sauce: combine the milk with the catupiry (1) and bring to a simmer in a bain-marie for about 20 minutes

Beat well with an electric mixer or whisk until smooth

Let it cool down

Soufflé: in a blender or with an electric mixer, beat the egg whites (2)

When they start to form stiff peaks, add the salt and continue beating until stiff

A little at a time, add the strawberry jam and mix well (3)

If you want to use strawberry jam with a chunky texture, melt it over low heat with a little water until it reaches the right consistency - it should be creamy and firm

Divide the mixture into ramekin dishes prepared for soufflé (4) and bake in a preheated oven at 160°C for approximately 10 minutes or until puffed

Increase the oven temperature towards the end of the cooking time to brown the soufflé

Remove the soufflé from the oven (5) and serve immediately with cold catupiry sauce.