Don’t be afraid of making soufflés; they are surprisingly simple. Make sure you serve them immediately though, ideally with a spoonful of crème fraîche to complement the blackberry flavour.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
• unsalted butter, for greasing
• 3 tbsp golden caster sugar, plus extra to dust
• 150g blackberries
• few drops vanilla extract
• few drops lemon juice
• ½ tbsp cornflour
• 2 egg whites
• icing sugar, to dust
1. Preheat the oven to 180˚C, gas mark 4, and put a baking sheet on the top shelf of the oven. Grease 2 large ramekins (200ml in volume) and dust with sugar.
2. Put the berries and 1 tbsp sugar in a small pan and simmer for 5-6 minutes until the fruit has broken up (help it by crushing with a wooden spoon). Whizz in a blender, then sieve into a mixing bowl; discard the pips. Cool slightly, then stir in the vanilla extract and lemon juice. Put 1 tbsp purée into each ramekin. Mix the cornflour with ½ tbsp water, then stir into the remaining purée; set aside.
3. Put the egg whites in a clean bowl and whisk with electric beaters on a slow, then medium, speed. When the whites reach soft peaks, scatter over the remaining 2 tbsp sugar; whisk until dense and silky.
4. Fold 1 / 3 of the egg white into the purée, then gently fold in the remainder until combined; take care not to overmix. Divide the mixture between the ramekins, filling to the top. Smooth the surface with a knife and clean the edges with your thumb wrapped in a piece of kitchen paper, making a slight indent around the edges. Cook on the baking sheet for 10 minutes, until well risen. Dust with icing sugar and serve at once, with crème fraîche, if liked.