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Summer berry soufflés with berry compote

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Ingredients

Adjust Servings:
400g Frozen mixed summer berries
1 heaped tbsp Cornflour
2 tbsp Liqueur black currant or cherry
for greasing Butter
2 Egg whites
175g Caster sugar

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Summer berry soufflés with berry compote

Delicious airy dessert

A light and fruity soufflé to impress any house guests.

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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When it comes to making soufflés there seems to be a fear of getting the perfect rise, this recipe from Mary Berry’s complete cook book, is a winner, it is easy to make using frozen fruit and cornflour as the base and has worked brilliantly every time, the light texture and the delicious flavour makes it a perfect dessert to impressive your friends.

Steps

1
Done

Measure half of the berries into the saucepan, and heat gently for a few minutes until the fruit is soft.

2
Done

Put the cornflour and cassis (liqueur) into a small bowl and mix until smooth. Add a little of the hot berry juices to the cornflour mix, stir, and pour back into the saucepan. Heat, stirring until thickened then press through a sieve into a bowl, leaving just the pips behind in the sieve. Set the berry puree aside to cool.

3
Done

Put a baking tray in the oven and preheat the oven to 190c (170c fan, gas 5) butter the ramekins.

4
Done

Put the egg whites into large bowl and beat with electric whisk on high speed until stiff but not dry. Add 100g (3 ½) of the sugar a teaspoon at a time and keep beating until stiff and shiny. Stir a little of the whites into the berry puree, then carefully fold in the remainder until evenly combined.

5
Done

5) Spoon the mixture into the prepared ramekins, level the tops, then run your finger inside the rim of each dish – this will ensure the soufflés rise evening. Place the ramekins on the hot baking tray and bake for 8-10 minutes until the soufflés are well risen and light golden on top.

6
Done

Meanwhile make the compote: heat the remaining berries and sugar in a pan over a low heat stirring until the sugar has dissolved and the fruit has defrosted. Check for sharpness and add a little more sugar if the fruit does not taste sweet enough.

7
Done

Serve the soufflés as soon as the come out of the oven, with the warm compote.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Hannah Jackson

Airy and light pudding with a few tricks from Mary Berry to help you make a soufflé but just a little easier.

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Macarons
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Fruit tarts
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Macarons
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Fruit tarts

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