zoom Blackberry Souffle

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    Blackberry soufflé

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    Blackberry soufflé

    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

    Serves: 2


    • 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. 

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