Winter Fruit Souffle
The only recipe you’ll ever want for a Fruit Soufflé. Use any fruit puree you like and it works like a treat every time. A soufflé is the ultimate show off food, because people generally think it’s tricky – NO, not when you know how
Preparation time: 30 minutes Quantity: Makes 10 - 12 Cooking time: 8 - 9 minutes
Ingredients
150 ml/ 1/4 pint water
450g / 16 oz caster sugar
8 egg whites
450g / 16 oz winter fruits - pureed
Method
- Make the Italian Meringue - by -
- Boiling the water and sugar in a clean pan - till hard boil =120*c
- Meanwhile whisk the egg whites to form soft peeks
- Pour on the hot sugar mix, whisking all the time - to make a firm hot Italian Meringue
- Fold in the fruit, very gently
- Spoon in to buttered and sugared ramekins or suitable individual dishes
- The mix will keep in the fridge for up to 3 hours
- Cook in a preheated oven, middle shelf gas 5-6 / 200*c / 400*f - for 8 minutes
- Warning- do not open or bang the oven door before 8 minutes is up, if not quite ready shut the door gently and cook for a further minute
Winter fruits – try pureed skinned, seeded plums or pureed blueberry and cinnamon or puree mango and apple or puree blackberry etc.