225 g (8 oz) prepared soft fruit
100 g (4 oz) sugar
15 ml (1 tbsp) liqueur
5 egg whites
icing sugar
100 g (4 oz) sugar
15 ml (1 tbsp) liqueur
5 egg whites
icing sugar
method
1. Sieve and puree the fruit with the sugar and stir in the liqueur.
2. Whisk the egg whites until they are stiff but not dry. Fold them into the fruit puree, starting with just one spoonful and gradually adding the remainder.
3. Turn the souffle into a greased 1 1/2 - 2 1/2 pt dish which has been sprinkled with sugar. Bake at 180°C (350°F) Gas 4 for 30 minutes or until well risen.
4. Sprinkle with icing sugar just before serving.
2. Whisk the egg whites until they are stiff but not dry. Fold them into the fruit puree, starting with just one spoonful and gradually adding the remainder.
3. Turn the souffle into a greased 1 1/2 - 2 1/2 pt dish which has been sprinkled with sugar. Bake at 180°C (350°F) Gas 4 for 30 minutes or until well risen.
4. Sprinkle with icing sugar just before serving.
serving amount
serves 4
rate this recipe
3.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
