Week-old eggs at room temperature will give the most volume and a lighter souffle
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Serves: 6 people
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300 g SuperValu Blackberries
100 g SuperValu Icing Sugar
2 tbsp SuperValu Lemon Juice
For the Crème Pâtissière
55 g Caster Sugar
3 large Fresh Egg
350 ml Milk
20 g SuperValu Cornflour
1 - SuperValu Vanilla Pod
- Firstly, prepare the crème patissière (it can be made up to one day in advance and kept refrigerated until required).
- Heat the milk with the vanilla pod in a heavy-based saucepan until almost boiling.
- Beat the egg yolks and sugar together in a large bowl, then stir in the cornflour.
- Pour a splash of the hot milk into the egg mixture then whisk well until the mixture is smooth, then gradually whisk in the rest of the milk.
- Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth.
- Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.
- Pre-heat the oven to 180°C / 350F/Gas Mark 4
- Brush 6 deep individual ramekins or cups with a generous layer of softened butter, using upward strokes and dust the insides either with sugar.
- Place the ramekins or cups in the fridge for 5 minutes for the butter to set.
- Blitz the blackberries with the lemon juice and icing sugar with a hand-blender then pass the puree through a sieve. Discard the seeds. This is your blackberry coulis.
- Combine 250g of the berry puree into the crème patissière, retaining the remaining coulis for serving.
- Now, in a clean bowl, whisk the egg whites to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue.
- Whisk a third of the egg mixture into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.
- Fill each ramekin with the soufflé mix and smooth the tops with a palette knife, then run a little circle around the edge of the ramekin with your thumb.
- Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve immediately with a serving of some of the retained coulis.