Blackberry soufflé

Here is the recipe for Blackberry soufflé.

INGREDIENTS

1. 2 tbsp softened butter


2. 50g caster sugar, plus extra for dusting


3. 200g blackberries, washed and dried, plus extra to serve


4. 35g demerara sugar


5. Zest of 1 lemon


6. 2 tbsp cornflour


7. 3 large egg whites


8. Softly whipped cream or vanilla ice‑cream, to serve

METHODS

1. Heat the oven to 150C/300F/gas mark 2. Butter eight 165ml ramekins and sprinkle with caster sugar, rotating the ramekins so it sticks, then shake off any excess.


2. Put the ramekins in a deep roasting tray.


3. Blitz the blackberries, demerara sugar and lemon zest to a smooth puree, then pass through a sieve into a saucepan to remove the pips.


4. Put a tablespoon of the puree in a small bowl, beat in the cornflour, then mix back into the pan.


5. Heat the puree until it starts to bubble gently and thicken, then leave to cool.


6. Whip the egg whites until foamy, add the caster sugar and whip to stiff peaks.


7. With a large metal spoon, add a heaped spoonful of the whites to the cooled puree, to loosen them gently, then fold in the rest of the whites until combined.


8. Boil a kettle. Spoon the soufflé mix into the ramekins, smooth the tops and run a small knife around the sides to loosen the mix from the ramekins.


9. Pour the just-boiled water into the baking tray until it comes halfway up the ramekins, carefully slide the tray on to the middle shelf of the oven and bake for eight to 10 minutes, until the soufflés are risen and golden.


10. Serve straight away with extra blackberries and a dollop of cream or ice-cream.

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