ICED BLACK­BERRY SOUF­FLÉS

Living France - - À La Maison -

IN­GRE­DI­ENTS

200g black­ber­ries 3 large egg whites 100g caster sugar 300ml dou­ble cream

METHOD

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.