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1
Remove the lower racks of the oven and preheat to 410 degrees.
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2
Brush 6 1-cup ramekins with a thin layer of butter, then dust with sugar.
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3
Tap out excess sugar.
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4
Place the ramekins on a small sheet pan.
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5
Mix 1/4 cup sugar with the jam or apple peels until well combined.
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6
In a small saucepan, bring the passion-fruit puree to a boil.
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7
Add the sugar mixture and stir with a whisk.
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8
Lower the heat and bring to a steady simmer.
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9
Whisk continually for about 10 minutes, or until reduced by about one-fourth.
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10
Cool to room temperature and strain through a fine sieve.
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11
Make the base: in a large bowl, whisk together the egg yolks and 1/4 cup of the cooled puree.
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12
Add 3 tablespoons sugar and whisk to combine.
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13
In a mixer, whisk the egg whites until they are foamy and no longer increase in volume.
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14
Add the remaining 6 tablespoons sugar.
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15
Continue whisking until the sugar dissolves and the whites form shiny stiff peaks.
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16
Gently but rapidly fold the whites into the base.
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17
Pour the mixture to the top of each ramekin.
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18
Dust with confectioners' sugar and bake on the oven floor for 10 minutes, or until the tops are golden brown.
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19
The souffles should rise between 1 1/2 to 2 inches over the top of the ramekins.
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20
Dust again with confectioners' sugar if you choose.
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21
To serve, gently tap a small hole into the top of each souffle and pour in a few teaspoons of the remaining passion-fruit puree.
