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Ingredientes
- 1 Tbsp. melted butter (15 ml)
- 1/2 c. superfine sugar (125 ml)
- Â Â Extra super fine sugar, for dusting souffle dish
- 1/4 c. pureed mixed berries, (raspberries, strawberries) (60 ml)
- 3 x egg yolks, preferably free-range Large eggs
- 5 x egg whites, preferably free-range Large eggs
- Â Â icing sugar, to garnish
Direcciones
- Preheat oven to 400 degrees F.
- Butter the insides of six 6-oz ramekins (6 x 200 ml) or possibly four 10-oz ramekins (4 x 300 ml). Lightly dust each one with a little extra super fine sugar, tipping out any excess. Place on a baking tray.
- Beat the 3 egg yolks with 1/4 c. of the superfine sugar till pale and smooth. Add in the berry puree, beating well.
- Whisk or possibly beat the 5 egg whites in a large, clean bowl. Add in remaining 2 tbsp. sugar and continue to whisk till whites start to thicken. Add in remaining sugar and whisk till whites forms soft, meringue-like peaks.
- Gently fold a third of the egg white into the yolks, then mix in the remainder.
- Fill the souffle dishes to the brim and smooth the tops. Bake the souffles just below the middle of the oven for 10 to 12 min till risen.
- Dust with icing sugar and gently place on a dinner plate, with cream or possibly ice-cream to one side. Serve immediately.
- Jill Dupleix's Souffle Psychology: You have to put yourself in the place of the souffle. BE the souffle. What does it want to do Get out of the pot you've put it in - it wants to climb, to be free. So you have to make it as easy as possible for it to climb. So you butter the base and sides so they're slippery. Then you sugar-coat them to give the souffle some grip. At the very last minute before putting in the oven, run the tip of your thumb around the rim of the souffle, creating a little space for it to start climbing.
- A simple souffle made only of berry puree, sugar and Large eggs. Based on the passion fruit souffle from Very Simple Food (Whitecap). Serve with little bowls of cream, ice-cream and fresh berries.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 59 | 32% |
| Total Fat 6.58g | 8% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 113mg | 5% |
| Potassium 108mg | 3% |
| Total Carbs 24.77g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 19.75g | 13% |
| Protein 7.24g | 12% |
