Iced blackberry soufflés

Iced blackberry soufflés

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

It’s not an ice cream, it’s not a parfait, but a lovely dessert I used to make when I first worked in France at 14 years old. These frozen soufflés aren’t cooked, so they couldn’t be simpler to make.

Ingredients

Quantity Ingredient
200g blackberries
3 large egg whites
100g caster sugar
300ml double cream

Method

  1. Wrap a strip of baking parchment around the outside of six ramekins, ensuring you have at least a 3cm ‘collar’ at the top. Tie securely with string to hold the parchment in place.
  2. Purée the blackberries in a food processor or blender until smooth.
  3. Using an electric mixer, whisk the egg whites and sugar to firm peaks. In a separate bowl, whip the cream to soft peaks.
  4. Gently fold the blackberry purée, egg whites and cream together using a metal spoon until evenly mixed, then divide between the prepared ramekins and freeze for at least 2 hours.
  5. Remove the soufflés from the freezer, carefully take off the parchment and leave at room temperature for 30 minutes before serving.
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