Ingredients
-
400g Frozen mixed summer berries
-
1 heaped tbsp Cornflour
-
2 tbsp Liqueurblack currant or cherry
-
for greasing Butter
-
2 Egg whites
-
175g Caster sugar
Directions
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. |