ICED BLACKBERRY SOUFFLÉS
200g blackberries 3 large egg whites 100g caster sugar 300ml double cream
1 Wrap a strip of baking parchment around the outside of six ramekins, ensuring you have at least a 3cm ‘collar’ at the top. Tie securely with string to hold the parchment in place. 2 Purée the blackberries in a food processor or blender until smooth. 3 Using an electric mixer, whisk the egg whites and sugar to firm peaks. In a separate bowl, whip the cream to soft peaks. 4 Gently fold the blackberry purée, egg whites and cream together using a metal spoon until evenly mixed, then divide between the prepared ramekins and freeze for at least 2 hours. 5 Remove the soufflés from the freezer, carefully take off the parchment and leave at room temperature for 30 minutes before serving.
Recipe and photograph taken from James Martin’s French Adventure (Quadrille, £20.00). Photography by Peter Cassidy.