Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
What you will need
- 350g (12 oz) blackberries
- 7 tbsp water
- 4 tsp powdered gelatine
- 4 medium eggs, separated
- 150g (5 oz) caster sugar
- 250ml (8 fl oz) double cream
- 2 tbsp fresh chopped mint, optional
- Wrap 6, 125ml (4fl oz) individual soufflé dishes with a double strip of non-stick baking paper so that the paper encircles the dishes completely and is about 4cm (11/2inch) above the top of each dish and tie with string.
- Add the blackberries to a saucepan with 2 tbsp water, cover and cook gently for 5 minutes then puree in a food processor or liquidiser until smooth.
- Press through a sieve to discard the seeds.
- Meanwhile add the remaining water to a small heatproof bowl, sprinkle the gelatine over the surface making sure that all the dry specks of gelatine are absorbed by the water.
- Leave to soak for 5 minutes then put the bowl in a small saucepan of gently simmering water and heat for about 5 minutes until the gelatine has dissolved and become a clear liquid.
- Add the egg yolks and sugar to a large heatproof mixing bowl set this over a saucepan of gently simmering water and using an electric mixer, whisk the eggs and sugar together until very thick and pale, this should take about 10 minutes.
- To test remove the bowl from the pan and lift the whisk above the mixture it should leave a ribbon like trail that stays on the surface for a few seconds.
- If your electric whisk is on a fixed stand this will work just as well but will just take a few more minutes to get the mixture really thick.
- Gradually trickle the dissolved gelatine into the egg yolk mixture in a thin steady stream as you fold it in with a large metal spoon.
- Add the blackberry puree and gently fold into the egg yolk mixture.
- Wash and dry the whisk carefully then whisk the egg whites in a second large bowl until they form moist looking peaks.
- Using the still dirty whisk, whip the cream in a second smaller bowl until it forms soft swirls.
- Fold the cream into the blackberry mixture, then gently fold in a spoonful of the egg whites to loosen the mixture.
- Add the remaining egg whites and chopped mint and gently fold together.
- Pour or spoon the mixture into the lined dishes so that the soufflé mixture is above the top of the dishes but contained within the paper collar. Chill for 4 hours or until set.
To serve, remove the string then loosen the paper and peel away using a small sharp knife. Stand the dishes on small plates or a tray and decorate with extra blackberries and tiny mint leaves. Serve immediately.
About this post- This is a free guest post by Seasonal Berries