Berry Soufflés
Recipe
Ingredients
Melted butter, to grease
220g caster sugar, plus extra
450g frozen mix berries, thawed
1 tsp vanilla extract
1 tsp lemon juice
1 tbs cornflour
3 eggwhites
Method
1.Preheat oven to 200°C. Grease four 1-cup (250ml) capacity ramekins. Dust with extra caster sugar, shaking out any excess.
2.Combine the berries, vanilla, lemon juice and 110g caster sugar with 1/4 cup (60ml) water in a saucepan over medium heat. Combine cornflour with 1 tbs water, add to the berries and cook for 2-3 minutes until fruit has broken down. (The mixture can be chilled for 3-4 hours at this stage.)
3.Whisk eggwhites and remaining 110g caster sugar in a bowl until thick and glossy. Fold three-quarters of the cooled berry sauce into the eggwhite. Divide the remaining sauce among the ramekins and top with eggwhite mixture.
4.Bake for 10-12 minutes until risen. Dust with icing sugar and serve with ice cream.
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Music
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence ([ Ссылка ])
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