50g brown sugar
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.