Home

Summer Fruit Souffle

ingredients

serves 4
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

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.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved