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    Iced Blackcurrant Soufflè

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    Iced Blackcurrant Soufflè

    • Vegetarian

    Serves: 6


    • 450g blackcurrants, washed
    • 365g caster sugar
    • 3 tablespoons crème de cassis
    • 4 large egg whites
    • 300ml chilled double cream


    1. Simmer the blackcurrants with 115g sugar and a few tablespoons of water until they burst. Purée, sieve and discard the seeds. Mix the crème de cassis into the purée. Cool, then chill until needed.
    2. To make the meringue, put the remaining 250g sugar in a small pan with 115ml water. Attach a sugar thermometer to the pan and place over a low heat. Stir until the sugar has dissolved then increase the heat and boil until it reaches 120°C (hard ball stage).
    3. Meanwhile, put the egg whites in a large bowl. When the syrup reaches 115°C or just above, start whisking the whites with an electric whisk. They should have just formed soft peaks by the time the syrup reaches 120°C. At this point begin to pour the syrup slowly into the egg whites, whisking all the time. Keep whisking until the egg whites are tepid and form a billowing shiny mass. Cover and refrigerate until just cold.
    4. Lightly oil a 1 litre dish or 6 small 150ml dishes with a flavourless oil such as groundnut. Then, using paper clips, attach a lightly oiled paper collar around each dish, so that the soufflé mixture can be spooned in above the rim of the dish or dishes.
    5. Whisk the cream until it forms soft peaks. Gently fold in the chilled fruit purée, followed by the Italian meringue. Spoon into the prepared dish or dishes then give a sharp tap to allow the mixture to settle. Immediately place in the freezer for 4 to 5 hours.
    6. The soufflé is ready when it is almost frozen. It is still good eaten the following day, although its texture will be more similar to ice cream by then.

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