Fresh berry souffle with berry sauce
Ingredients: fresh raspberries, fresh blueberries, granulated sugar, eggs, cornstarch · 30 min cook time · 210kcal · $12.50
Ingredients
170g fresh raspberries, 170g fresh blueberries, 36g granulated sugar, 2ea eggs, 16g cornstarch, 28g butter, pinch cream of tartar, pinch salt, 40g powdered sugar, splash vanilla
Instructions
1. Place raspberries, blueberries, and granulated sugar in a saucepan and mash them up.
2. Cook the berry mixture over medium heat, stirring constantly, until the plant tissues fall apart and it simmers for about five minutes.
3. Pour the cooked berries through a sieve into a bowl and grind with a wooden spoon to separate the sauce from seeds and skin.
4. Separate egg yolks and whites. Put yolks into a cooled saucepan with granulated sugar, whisk, add cornstarch, gradually drizzle in two-thirds of the berry sauce, and add butter.
5. Cook the base over low flame, whisking non-stop, until egg proteins coagulate and cornstarch gelatinizes.
6. Beat egg whites with a tiny pinch of cream of tartar and salt until stiff, then gradually beat in powdered sugar and a splash of vanilla.
7. Grease ramekins or teacups with melted butter.
8. Whisk a little meringue mercilessly into the cooled souffle base to lighten it, then gently fold in the rest of the meringue.
9. Pack the batter into cups, smooth off the top, and scoop a little lip out around the rim with your thumb.
10. Bake in an oven at 375°F (190°C) for about 18 minutes until tops are golden brown and still wobbly inside.
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