"I decided I'd like to use the recipes i make for
my own family and friends. so much has changed in the last 30 years - not only
have Sundays become less formal, but we have a far greater choice of
ingredients. puddings are out for us in the week, but Sunday lunch wouldn't be
the same without one." this soufflé is packed with antioxidant-rich
blackberries, which are also crammed with health-promoting vitamins and
minerals.
Blackberry soufflé
This really is the most simple
soufflé to make and it is just wonderful to eat. The quantities will serve 6 to
8, depending on which size of ramekin you choose. If you haven't any crème de
cassis, use kirsch or leave it out.
Preparation time: 10 minutes
Serves 6 to
8
Easy/prepare ahead
300g (10oz) fresh or frozen blackberries
1 heaped tbsp Cornflour
3tbsp Crème De Cassis
3 large Egg whites
100g (4oz) Caster sugar
Icing sugar, to serve
1. Preheat the oven to 190 C, 170 C fan, 375 F, gas 5 and place a
baking sheet in the oven to get hot. Grease the insides of 8 size-1 ramekins or
6 large ramekins.
2. Put the blackberries into a saucepan. Gently heat for 4 to 5 minutes
until the fruits are soft and mushy.
3. Mix the cornflour arid crème de cassis together until smooth.
4. Pour a little of the blackberry mixture on to the cornflour and
cassis, blend well and then add to the blackberries in the pan. Stir over the
heat until thickened.
5. Sieve the mixture into a bowl and then leave to become cold.
6. Whisk the egg whites until stiff. Add the sugar a teaspoon at a time
until the mixture is stiff and shiny.
7. Fold the cold blackberry puree into the egg whites and carefully mix
until combined and smooth. Spoon into the ramekins and level the tops. Run your
finger around the top edge of the ramekin dish to make the sides even - this
will give an even rise.
8. Place the ramekins on the hot baking sheet and cook in the preheated
oven for 8 minutes until well risen.
9. Dust with icing sugar and serve at once.
