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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.
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
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
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.