Fruit soufflé

PT50M

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Ingredients

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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
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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