CHILLED CRANBERRY SOUFFLÉ
If you don’t have a soufflé dish, simply set the mixture in an elegant serving dish
Hands-on time 30min, plus overnight chilling. Cooking time, about 10min. Serves 8
◆ 300g (11oz) fresh cranberries, plus extra to decorate (see GH Tip)
◆ Finely grated zest and juice 1 large orange
◆ 225g (8oz) caster sugar
◆ 5tsp powdered gelatine
◆ 4 large eggs, separated
◆ 300ml carton double cream
◆ Edible glitter, to decorate, optional you’ll also need
◆ A straight-sided 1.3 litre (2¼ pint) soufflé dish or serving dish
1 Tightly wrap a double-thickness collar of baking parchment around the outside of the dish, so it comes at least 7.5cm (3in) above the rim. Secure with tape. 2 Put the cranberries, zest, juice and 75g (3oz) of the caster sugar into a pan and heat gently until the cranberries start to burst. Blend until smooth, then push through a fine sieve and discard the pips. Set aside to cool completely. 3 Meanwhile, put the gelatine into a small pan and add 100ml (3½fl oz) cold water. Leave for 10min (the mixture will become
almost solid), then heat gently until the gelatine dissolves and the mixture becomes clear. Set aside. 4 Using a handheld electric whisk, beat the egg yolks and 50g (2oz) of the remaining sugar until moussey and thick, about 3min (when you lift out the beaters, they should leave a visible trail in the mix for at least 4sec). Whisk in the gelatine mixture, followed by the cooled cranberry purée. 5 Pour the cream into the empty cranberry bowl and lightly whip until it holds soft peaks. Using a large metal spoon, fold the cream into the cranberry mixture. In a large, clean bowl (and using clean, dry beaters), whisk the egg whites until stiff, then gradually whisk in the remaining sugar. Fold the whites into the cranberry mixture. Pour the mixture into the prepared dish and chill overnight. 6 Peel off the paper and serve decorated with crystallised cranberries and edible glitter, if you like. GET AHEAD Prepare to end of step 5 up to two days ahead. Complete recipe to serve.