Raspberry and Blueberry Soufflé

I love berries, and today I thought of combining them with one of my favourite desserts, a soufflé. You may have also seen my other soufflé, which was banana (see here). Whenever most people hear of soufflés, they think they’re impossible to make, yet this recipe is much easier than you would expect. You can make this in less than an hour, and as long as you follow the instructions, it is fool proof. I hope you enjoy it as much as I did!

 

Ingredients (to make 6):

  • 75g granulated sugar
  • 75g caster sugar
  • 3 cups blueberries
  • 3 cups raspberries
  • 2tsp cornflour
  • 4 egg whites

 

Method:

  1. Using a sieve, squeeze the juice from the blueberries into a saucepan
  2. Add half of the granulated sugar and stir
  3. Heat on a medium heat until boiling, then add half of the cornflour dissolved in around 2tsp water
  4. Stir continuously for 1-2 minutes, then set to one side to cool
  5. Repeat steps 1-4 for the raspberries
  6. Take around 1/4 of each of the coulis and put in separate bowls; place these in the fridge
  7. Add two egg whites to two separate mixing bowls and whisk (using an electric whisk) until stiff peaks have formed.
  8. Slowly add the caster sugar to each bowl (using half in each) whilst continuing to whisk
  9. Slowly fold 1/3 of the egg from one bowl with the raspberry coulis, and 1/3 of the egg from the other bowl with the blueberry coulis
  10. Add these mixtures to their respective bowls of egg whites, and slowly fold
  11. Divide each mixture into 6 ramekins, placing the blueberry mixture in one half of the ramekin and the raspberry mixture on the other side
  12. Bake at around 180C/160C Fan for 10-15 minutes
  13. 2 minutes before the soufflés have finished cooking, take the remaining coulis from the fridge and serve on plates
  14. Take the soufflés from the oven and serve immediately

 

Tips:

  • When adding the coulis to the egg whites, fold extremely carefully to avoid air escaping from the mixture – it doesn’t matter if the coulis is not completely mixed in
  • Eat as soon as possible, as soufflés will start to sink as soon as they are removed from the oven
  • Try not to hold the plate at an angle when serving, like I did – you can see what it does to the coulis on the plate!

 

Advertisements

17 thoughts on “Raspberry and Blueberry Soufflé

  1. I still need to upgrade my kitchen so I have the tools to make a souffle, but I’m really excited to try making one. This looks delicious, thanks for sharing!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s