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...

Blackberry Puree

Meringue

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.