Blueberry soufflé with maple drizzle
Ingredients
Blueberry compote
- 250g of blueberries , fresh or frozen
- 50g of caster sugar
- 2 tbsp of water
Soufflé base
- 3 large eggs , separated
- 50g of maple sugar, or golden caster sugar, plus 1 tbsp extra
- 1 tsp vanilla extract
To serve
- icing sugar
- maple syrup
Method
1
Preheat the oven to 170°C/gas mark 3. Butter 4 x 6cm diameter ramekin dishes
2
Make the blueberry compote by placing the blueberries, sugar and water in a pan and simmering for 5 minutes until the blueberries are soft. Set aside
3
Separate the eggs and place the yolks in one container and the egg whites in another container
4
Using an electric hand mixer, whisk the egg whites to the stiff peak stage. Add a tablespoon of sugar and whisk for a further minute
5
Add the remaining sugar and vanilla extract to the egg yolks and mix together
6
Add a tablespoon of the egg whites to the yolks and mix to loosen them. Fold the rest of the egg whites into the yolks, using a light cutting and folding action, in order to not knock the air out of them
7
Place a tablespoon of blueberry compote into the base of each buttered ramekin dish and spoon the soufflé mixture into the dishes
8
Place on a baking sheet and bake in the preheated oven for 15 minutes, or until they are well-risen and golden brown
9
Serve each soufflé on a serving plate, dust with icing sugar and drizzle some maple syrup over the top of them. You can serve any remaining blueberry compote on the side
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Blueberry soufflé with maple drizzle
