Ingredients:
8 eggs
4 yolks
50g sugar
50g brown sugar
Preparation:
1. Whisk the yolks with half the Blackberry Jam.
2. Whisk the whites with 50g of the sugar until stiff and gently fold into the first mixture.
3. Caramelize a soufflé dish with the brown sugar and a little bit of water. Spoon the mixture into the dish.
4. Cook in a water bath over medium heat (150° C) for about 15 minutes. Serve hot with the remaining jam.
Sardines & Chocolat 