© J Sainsbury plc 2020
Berry soufflés with white chocolate
Berry soufflés with white chocolate
The perfect pud for a refined palate
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 5 g unsalted English butter by Sainsbury's, for greasing
- 120 g white caster sugar
- 400 g strawberries, washed, hulled and roughly chopped
- 225 g raspberries, washed
- 150 g blackberries, washed
- 1 tbsp cornflour
- zest and juice of 1 lemon
- 4 medium British free-range Woodland eggs, whites only
- 50 g white chocolate, melted to serve
Method
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1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease 6 dariole moulds or ovenproof ramekins with the butter, then sprinkle a little of the caster sugar in each.
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2
Put half the fruit in a pan with 20g of the remaining sugar. Bring to a simmer and cook for 5 minutes, then transfer to a food processor. Whiz until smooth then pour back into the pan.
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3
Mix the cornflour with the lemon juice then stir into the fruit purée with the lemon zest. Cook for 2 minutes until thickened, then pour into a bowl and allow to cool slightly.
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4
Beat the egg whites with a hand-held electric whisk until soft peaks form. Whisk in the remaining sugar until stiff peaks form.
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5
Gently fold in the purée, then spoon the mixture into the moulds and smooth the tops with a knife.
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6
Sit the moulds in a roasting tray, then pour enough boiling water into the tray to come half way up the sides of the moulds. Bake for 15 minutes.
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7
Allow to cool for 1 minute, then turn out on to plates. Drizzle with the melted white chocolate and serve with the remaining berries.
