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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.
• 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.
Typical values per serving:
This recipe was first published in January 2016.