Fruit soufflé
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Chris Horridge's fruit soufflé recipe allows you to choose your favourite seasonal fruit, so it is a great recipe to have on hand throughout the year. This dessert is simple to make and is sure to impress dinner party guests.
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- 6 small ramekins
Method
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
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