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This is a foolproof recipe with no last-minute worries - the cooked souffles hold their shape and do not sink. They're fabulous served with chilled champagne!
1 portion Strawberry Sauce 2 egg whites ¼ cup caster sugar ½ tsp vanilla essence 1 punnet ripe strawberries, hulled and sliced
© Annabel Langbein Media
Preheat oven to 220°C. Place half the strawberry sauce in a pan and heat, stirring until boiling. Using an electric beater and bowl, whisk egg whites to soft peaks. Add sugar and beat until sugar has dissolved and mixture is thick and glossy. Fold in hot berry sauce and vanilla. Spoon remaining berry sauce into 6 ramekins. Spoon over the meringue mixture, swirling peaks on the top.
Bake for 4-6 minutes until soufflés just start to brown. (Don’t keep cooking until they rise or they will shrink too much as they cool). Take to the table straight away, served with sliced strawberries.
In place of berries use dried apricots or prunes. Place 150g dried apricots or prunes in a pot with ½ cup white wine, ½ cup orange juice, finely grated rind of 1 orange and 3 tbsp honey. Simmer for 10 minutes then purée. Heat purée as for berry soufflés before folding into the meringue mixture.
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