Gluten Free Berry Souffle

Recipe's preparation

Preheat the oven to 180 deg C gas mark 4

 

Put a baking sheet on the top sheet of the oven.

 

Grease the ramekins (200ml) well with the melted butter and dust the insides with the icing sugar. This part is one of the most important so do it carefully.

 

Put the berries into the TB together with sufficient maple syrup or honey to gain the desired sweetness. 

 

Cook for 5 minutes on 80/S3.

 

Wizz up for 1 minute/S6.  

 

Add the vanilla extract and lemon juice to suit your taste and sieve into a seperate bowl.  Discard the pips.

 

Pour 1 tablespoon of the puree into the bottom of each ramekin.

 

Add 1 tbsp of cold water to the cornflour and add to the remaining puree and reserve.

 

Put the egg whites into a non-greasy and dry TM bowl, add the whisk and whisk for 4 minutes, speed 4 till it reaches soft peaks. Add the sugar and whisk again for 30 seconds/S3.5

 

With the whisk spinning the egg whites at 2.5, gently add the puree through the lid and gently mix for about 1 minute until the puree and whites are mixed, using the spatular if needed.  Do not over mix.

 

Divide the mixture between the moulds and fill to the top, smoothing the surface with a knife and tidying the edges with your thumb, making a slight indent around the edges.

 

Cook on the baking sheet for 10 minutes until well risen. Dust with icing sugar and serve immediatley. 

 

 

 

 

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