Fruit Soufflé

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.