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Blackberry and Apple
Soufflé |
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MAKES
SIX
3 cups
blackberries
1 large cooking apple, peeled and finely diced
3 egg whites
3/4 cup caster (superfine) sugar, plus extra caster or
king (confectioners’) sugar for dusting
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1 |
Preheat the
oven to 400°F. |
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2 |
Put a baking sheet in the oven to heat.
Cook the blackberries and apple in a pan for 10 minutes.
Cook until the juice runs from the blackberries and the
apple has pulped down well.
Press through a sieve into a bowl.
Stir in 3/4 cup caster sugar.
Set aside to cool. |
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3 |
Grease six 2/3 cup soufflé dishes.
Dust the dishes with sugar until the insides are evenly
coated.
Put a spoonful of the fruit purée into each soufflé
dishes.
Smooth the surface.
Set the dishes aside. |
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4 |
Whisk the egg whites in a large bowl until they form stiff
peaks.
Gradually whisk in the remaining caster sugar.
Fold in the remaining fruit purée.
Spoon the flavored meringue into the prepared dishes.
Level the tops with a spatula. |
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5 |
Run a table knife around the edge of each dish to help the
soufflé to rise evenly without sticking to the rim of the
dish.
Place the dishes on the hot baking sheet.
Bake for 10—15 minutes, until the soufflés have risen well
and are lightly browned.
Dust the tops with a little sugar and serve immediately. |
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