This fruit soufflé recipe from Chris Horridge allows you to choose your favourite seasonal fruit. Simple to make and a dessert sure to impress any dinner party guest

Method
1.
Brush 6 small ramekins with softened butter, chill for 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling
2.
To make the soufflé base, place the fruit purée and 50g of the caster sugar into a saucepan and bring to a simmer.
To make the fruit puree
To make a fruit purée, simply blend and sieve your fruit of choice. For larger fruits, ensure stones or pips are removed and thick skins are peeled away. Chop roughly before blending
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
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
6.
Carefully fold 1/3 of the whites into the 50g fruit base. Fold in another 1/3 then finally fold in the rest
Leftover soufflé
Leftover soufflé base can be frozen for future use
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Fruit soufflé recipe with a sweet white wine

Ingredients

Soufflés

  • butter for greasing
  • 100g of caster sugar, plus extra for lining
  • 100g of fruit purée
  • 10g of cornflour
  • 2 egg whites, at room temperature

To plate

  • icing sugar for dusting

Equipment

  1. 6 small ramekins

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Chris Horridge's fruit soufflé recipe is a fantastic way to enjoy fresh, seasonal fruit. This fruit dessert is an impressive treat, and the recipe is easy to follow.

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