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This simplified version of a souffle (traditionally made with an eggy custard base) is foolproof and very light, using just sweetened whipped egg whites folded into a hot fruit puree.
Berry sauce: 3 cups fresh or frozen raspberries or blackberries ½ cup sugar ¼ cup water 1 tsp natural vanilla essence 1 tsp lemon juice 1 tbsp cornflour mixed with 1 tbsp water 3 large egg whites, at room temperature ½ cup caster sugar Optional: ¼ cup chopped pistachios
© Annabel Langbein Media
This simplified version of a soufflé (traditionally made with an eggy custard base) is foolproof and very light, using just sweetened whipped egg whites folded into a hot fruit purée. Even better, you don’t need to be whisking when your guests arrive as the assembled soufflés will hold in the fridge for several hours, ready to bake when needed.
Combine berries, sugar, water, vanilla and lemon juice in a saucepan and bring to a simmer over medium heat. Add cornflour paste and stir until lightly thickened. Simmer for 2-3 minutes. In a large, very clean mixing bowl beat egg whites and caster sugar until thick and glossy and sugar has fully dissolved (rub a little mixture between fingers to check).
Bring berry mixture back to a boil. Gently fold ¾ cup of the boiling berry mixture into the meringue, swirling it into a marbled pattern. Divide remaining berry sauce between six ½ cup ramekins and top with meringue mixture. Sprinkle with nuts if using. If not cooking at once, place soufflés in the fridge for up to 4 hours.
Preheat oven to 190°C. Bake soufflés until just beginning to brown, 5-6 minutes. Do not overcook or they will shrink. Remove from oven and serve.
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