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Blackberry Souffle


Don’t be afraid of adding a soufflé to your festive menu. Using SOSA gastronomy Albumina powder to create the meringue makes a more stable dessert meaning you have more time to get it out to your diners whilst it still looks perfect. A sharp yet sweet blackberry purée adds a yummy zing to this dessert.

You will need...

Code Product Pack Size For 2 Servings
9771 Unsalted butter 40x250gm To grease
52596 Caster sugar 2kg To dust

Blackberry Puree

52596 Caster sugar 2kg 3 tbsp
2681 Frozen blackberries 450gm 150gm
15760 Vanilla paste 100ml ½ tsp
59553 Lemon juice 1ltr ½ tsp
8310 Corn flour 3.5kg ½ tbsp


Code Product Pack Size For 2 Servings
  Water   200ml
12446 Albumina powder 500gm 20gm
52596 Caster sugar 2kg 120gm
49602 Icing sugar 3kg to dust


To make...

  • Preheat the oven to 180˚C and put a baking sheet on the top shelf. Grease 2 ramekins and dust with sugar.
  • Heat the berries with 1 tbsp sugar in a small pan and simmer for 5-6 minutes until the fruit has broken up. Blend this mixture, then sieve into a mixing bowl. Cool slightly, then stir in the vanilla extract and lemon juice. Put 1 tbsp purée into each ramekin. Mix the cornflour with half a tbsp water, then stir into the remaining purée; set aside.
  • Combine the water and albumina powder until dissolved. Place into a kitchen aid and whip, adding the sugar little by little until dense and silky.
  • Fold ⅓ of the meringue into the purée, then gently fold in the remainder until combined; take care not to over mix. Divide the mixture between the ramekins, filling to the top. Smooth the surface with a knife and clean the edges. Bake until well risen.

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