1 cup (225 g) 1/2 lb sugar
2/3 cup (150 ml) 1/4 pt water
5 egg whites
1 1/4 cup (1/2 pint) 300 ml mixed raspberry and strawberry puree (made by sieving the fruit)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
flaked toasted almonds to decorate
2/3 cup (150 ml) 1/4 pt water
5 egg whites
1 1/4 cup (1/2 pint) 300 ml mixed raspberry and strawberry puree (made by sieving the fruit)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
flaked toasted almonds to decorate
method
1. Dissolve the sugar in the water in a saucepan, then bring to the boil.
2. Boil until a sugar thermometer registers 115°C (240°F)
3. Whisk the egg whites until stiff.
4. Very gradually beat in the sugar syrup and continue beating until the mixture is cool.
5. Stir in the fruit puree.
6. Whip the cream until thick and fold in.
7. Turn into an 18 to 20 cm (7 to 8 inch) diameter souffle dish and chill for 2 to 3 hours.
8. Sprinkle with flaked almonds just before serving.
2. Boil until a sugar thermometer registers 115°C (240°F)
3. Whisk the egg whites until stiff.
4. Very gradually beat in the sugar syrup and continue beating until the mixture is cool.
5. Stir in the fruit puree.
6. Whip the cream until thick and fold in.
7. Turn into an 18 to 20 cm (7 to 8 inch) diameter souffle dish and chill for 2 to 3 hours.
8. Sprinkle with flaked almonds just before serving.
serving amount
serves 4
rate this recipe
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