The soufflè is a classic, timeless desert that is traditionally thought of as being a temperamental desert to produce, however follow these instructions for the perfect soufflè which will raise itself above anyone else's!
Jam:
Jam:
2kg fresh fruit puree e.g raspberry, apricot, apple etc.
500g caster sugar
70g corn flour
Juice 2 lemons
Heat up the sugar & puree and reduce by half. Mix the lemon juice & corn flour together then add to puree mix and whisk over heat until it thickens. Pass through a sieve and chill in the fridge. This can be kept up to 3 weeks in an airtight container.
Before you make the soufflé you'll need to butter your ramekin's with a good generous coating of soft butter, this will help the soufflé rise but remember to always brush with upwards strokes or it won't rise properly.
Soufflé:
360g egg white
100g caster sugar
600g jam
Whip up your egg whites in the mixer, or by hand if you wish, slowly adding the sugar until you have a peaked meringue mix. Try not over whip them tho. Take 1/3 of the mix and add 600g of jam and mix together. You can be quite rough with this part as you need to get the jam totally incorporated into the meringue. Take that mix and fold it into the other 2/3 of the whites. Place a few spoonfuls of the mix into the ramekin, level the top off & place into a preheated oven at 180*c Fan or 200*c non fan & bake for 8mins. This should give you 8 large soufflé's, just enough for a nice little evening party or a quick pudding after a family meal.
