This recipe comes from chef Michael Gabriel, Pastry Chef at Rock Center Café and The Sea Grill. It's versatile enough you can use any type of fruit purée.
Preheat oven to 400 degrees.
Set up 20 ramekins — coat the inside with soft butter and then in sugar. Set aside.
In a Kitchen Aid mixing bowl fitted with the whip attachment, whip the egg whites on medium speed.
Combine 1/2 cup of sugar and pectin and set aside.
In a small sauté pan combine 1/2 cup of sugar and 1/4 cup of water and place on low heat and cook till 241 degrees (soft ball stage). Add this to the whipping egg whites.
Place the purée in a small sauté pan and place it over medium heat. Start adding the sugar and pectin mixture to the warming purée. Use a whisk to ensure the ingredients are being mixed together.
Take the purée mixture and place in separate mixing bowl. Combine purée mixture and the meringue and fold together with a rubber spatula until combined. Place this mixture into a piping bag fitted with a round piping tip and pipe the soufflé into the buttered and sugared ramekins.
Bake for 6 minutes.