225 g (8 oz) raspberries, strawberries, red or black currants
100 g (4 oz) sugar
15 ml (1 tbsp) Kirsch, Cassis, or Framboise
30 g (2 tbsp) cornflour
300 ml (1/2 pt) milk
2 eggs
175 ml (6 fl oz) double cream
extra fruit to garnish (optional)
100 g (4 oz) sugar
15 ml (1 tbsp) Kirsch, Cassis, or Framboise
30 g (2 tbsp) cornflour
300 ml (1/2 pt) milk
2 eggs
175 ml (6 fl oz) double cream
extra fruit to garnish (optional)
method
1. If using raspberries or strawberries, sieve or puree the fruit and mix with the sugar. If using red or black currants, sprinkle with sugar and heat in a heavy-bottomed pan until the berries are soft. Cool slightly and sieve or puree. Stir in the liqueur.
2. Mix the cornflour with enough of the milk to make a smooth paste.
3. Heat the remaining milk until it just reaches boiling point.
4. Pour over the cornflour and mix well.
5. Lightly beat the eggs and stir into the hot milk.
6. Return to the heat and cook, stirring constantly, until the mixture begins to thicken. Leave to cool.
7. Combine the fruit puree with the sauce.
8. Whisk the cream until it is just thick enough to hold its shape.
9. Gently fold into the fruit sauce.
10. Tie a paper collar around the outside of a 600 ml (1 pt) souffle dish so that it extends 5 cm (2 in) above the top of the dish.
11. Pour the souffle mixture into the dish and chill overnight or until firm.
12. Serve the souffle garnished if you like with fresh fruit.
2. Mix the cornflour with enough of the milk to make a smooth paste.
3. Heat the remaining milk until it just reaches boiling point.
4. Pour over the cornflour and mix well.
5. Lightly beat the eggs and stir into the hot milk.
6. Return to the heat and cook, stirring constantly, until the mixture begins to thicken. Leave to cool.
7. Combine the fruit puree with the sauce.
8. Whisk the cream until it is just thick enough to hold its shape.
9. Gently fold into the fruit sauce.
10. Tie a paper collar around the outside of a 600 ml (1 pt) souffle dish so that it extends 5 cm (2 in) above the top of the dish.
11. Pour the souffle mixture into the dish and chill overnight or until firm.
12. Serve the souffle garnished if you like with fresh fruit.
serving amount
serves 4
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