> Recipes > Soufflé

Fruit soufflé

Fruit soufflé

PT50M

1
Brush 6 small ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling
  • butter for greasing
  • 100g of caster sugar, plus extra for lining
2
To make the soufflé base, place the fruit purée and 50g of the caster sugar into a saucepan and bring to a simmer.
  • 100g of fruit purée
  • 50g of caster sugar
3
Combine the cornflour with approximately 2 teaspoons of water and add to the fruit purée. Cook for 5 minutes until it thickens to a thick, jammy consistency. Weigh out 50g of this for the soufflé base
  • 10g of cornflour
4
Preheat the oven to 200°C/Gas mark 6
5
Put the egg whites into a bowl and whisk to soft peaks. Add the remaining 50g sugar and continue whisking until it reaches semi-firm peaks
  • 2 egg whites, at room temperature
  • 50g of caster sugar
6
Carefully fold 1/3 of the whites into the 50g fruit base. Fold in another 1/3 then finally fold in the rest
7
Fill the prepared ramekins, set well apart on a tray, and bake in the top of the oven for 5 minutes. Remove, sprinkle with icing sugar and serve immediately
  • icing sugar for dusting

Ingredients

Metric

Imperial

  • Soufflés

  • To plate

    • icing sugar for dusting

    Comments ()

    Fruit soufflé

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...