Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 15grams butter
- 100grams caster sugar
- 50grams blackberries
- 200grams raspberries
- 4 large egg whites
- 1teaspoons icing sugar (for dusting)
Nutrition per serving
750kJ / 180Cal
750 Kilojoules or 180 Calories
9% of daily energy intake*
Protein
4.4grams
Fat
3.6grams
Carbs
31.0grams
Sugars
30.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Use the butter to grease 4 x 200 ml ramekins and then coat evenly with a little of the caster sugar, tipping out the excess sugar. Set the ramekins on a baking sheet.
Step 2 of 5
Purée the blackberries and raspberries in a food processor or blender, reserving a few of the berries to decorate, then pour the purée into a bowl. Alternatively, the berries can be rubbed through a fine sieve to make a smooth purée.
Step 3 of 5
Whisk the egg whites until stiff but not dry in a large, perfectly clean bowl. Gradually sprinkle in the remaining caster sugar, whisking continuously, and continue whisking until the whites are stiff and shiny.
Step 4 of 5
Gently fold the egg whites into the berry purée, then spoon the mixture into the prepared ramekins. Bake immediately in a preheated oven, 190°C for 15 minutes or until risen and golden.
Step 5 of 5
Dust the soufflés with icing sugar and decorate with the reserved berries. Serve immediately, with custard or ice cream, if liked.
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