If you’re a regular visitor to our site and like to browse through our recipes you’ll know that we are fans of not letting food go to waste. Food like bread, milk and fruit, can very easily go past it’s best before date without even knowing and for many people this means only one thing – straight to the bin. With some nectarines and peaches lying in our fridge for a few days, the time had come to actually find a use for them or throw them out. We would never want to throw out such great produce, so we decided to make a summer fruit dessert. Having looked through our recipe books for a few ideas, we decided to take a big risk and make our first ever soufflé. Here’s what we did.
- Butter for greasing
- 100g caster sugar (divide into 2 x 50g bowls)
- 100g fruit purée (we used nectarines and peaches)
- 10g cornflour
- 2 egg whites
- 2 tsp water
Cooking and preparation time – 50 minutes
Serves 4 people
1. Grease your ramekin jars
The first thing to do is prepare your ramekins. Brush the ramekins with soft butter and put in the fridge until you are ready to use.
2. Prepare your fruit purée
Chop and blend together your fruit of choice. We used nectarines and peaches as we had some sitting about, but most fruits will work well in a soufflé. Other popular fruits to use when making a soufflé include strawberries, raspberries, mango and passion fruit. Blend your fruit until it is a smooth texture. Sieve it at this stage to remove any bits.
3. Make your soufflé base
Put your fruit purée mix into a small pan on a gentle heat, and add 50g of sugar. Simmer for a couple of minutes. While this is simmering mix cornflour with water until you get a glossy finish. Add this to the fruit purée, stir and cook for 5 minutes until a jam-like texture is achieved. Remove from the heat and start to work on the egg whites.
4. Whisk your egg whites for the soufflé
Before beginning on your egg whites, pre-heat your oven to 200°C. While your oven is heating, whisk your egg whites in a bowl until you get soft peaks. Add the remaining 50g of sugar to the mix and continue whisking until glossy peaks are formed. This should take 2-3 minutes.
5. Spoon your soufflé mix into ramekins
Begin by spooning 50g of the fruit purée mix into a bowl. To this add 1/3 of your egg white mix and gently fold together. It is important that you fold both mixes gently to avoid beating out any air bubbles. Once you have folded the mix through, add another 1/3 of the egg whites and repeat the folding process again. Add the remaining 1/3 of the mix and gently fold together the mix before spooning into the ramekins. Sprinkle some caster sugar lightly on the ramekins before filling.
Divide the remaining fruit purée equally among the 4 ramekins for a fruity base layer, before filling your ramekins with the mix.
6. Cook, serve and enjoy
Fill the ramekins to the top with the soufflé mix and then place them on the top tray in your oven. Cook for 5-6 minutes and remove from the oven. Be sure not to open the oven during the cooking process, as this will only let heat from the oven escape. Remove the soufflés from the oven, gently dust with some icing sugar for decoration and serve.
We served our soufflé with a homemade salted caramel sauce, and a homemade salted caramel ice cream. We will be sharing these recipes in the coming days.