Blackberry Souffle Recipe

Blackberry Souffle Recipe

Ingredients : Serves 4

450 g/1 lb blackberries
120 ml/4 fl oz water
4 eggs, separated
100 g/4 oz caster (superfine) sugar
15 ml/1 tbsp powdered gelatin
300 ml/0.5 pt whipping cream, whipped

Method :

Reserve a few of the blackberries for decoration and cook the remainder in 75 ml/5 tbsp of the water for
10 minutes. Puree in a food processor or blender. Whisk the egg yolks and sugar in a large bowl over a pan of hot water until thick and creamy, then remove from the heat and continue whisking until cool. Dissolve the gelatin in a bowl in the remaining water and stand it over hot water to melt. Whisk the egg whites until stiff. Stir the gelatin into the fruit puree, then fold this into the egg yolk mixture. Fold in half the whipped cream, then the egg whites. Make a collar of greaseproof (waxed) paper round an 18 cm/7 in souffle dish, pour the mixture into the dish and leave to set in the fridge for 5-6 hours or overnight. Remove the greaseproof collar, use the remaining cream to pipe rosettes round the top and decorate with the reserved blackberries.

Note: You can use other soft fruits such as raspberries or strawberries for this recipe.

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