Iced blackberry soufflés
It’s not an ice cream, it’s not a parfait, but a lovely dessert I used to make when I first worked in France at 14 years old.
SERVES 6
• 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.
‘I first made these soufflés when I was 14 years old’