FOOD + DRINK
ROB MARSHALL CONT .
Rob Marshall ’ s Blackberry Soufflé
This recipe can be adapted to using any fruit . In the restaurant , we serve this soufflé with meadowsweet ice cream .
Prep time : 60 mins Cook time : 10 mins Serves 4
Ingredients :
• 250g fruit puree . Can be bought , or homemade but always pass through a sieve to remove the seeds , as it should be as smooth as possible .
• 100g caster sugar
• 15g cornflour
• 120g egg whites ( approximately four eggs ). Older egg whites are better for meringue , or you can freeze and then defrost them .
• 50g butter
Method :
1 . Soften the butter and brush your moulds until well greased . Make sure the butter isn ’ t warm otherwise it won ' t stick to the sides of the mould and will pool at the bottom where it won ' t do any good . Put in the fridge until required .
2 . In a large pan bring the puree and 50g of sugar to a simmer . Slake the cornflour with a little water and add to the pan and cook on a low heat for five minutes . Once cooled , blend the puree until completely smooth and reserve in the fridge . Preheat a fan oven to 170 ° C .
3 . Add all the remaining 50g of sugar into egg whites and beat on a stand mixer for about four minutes to form firm peaks , about the consistency of lightly whipped cream . Over-whipped meringue is a disaster for soufflés .
4 . Place 120g of puree into a mixing bowl . Using a whisk , mix a tablespoon of meringue into the puree to loosen it . Then , using a stainless-steel serving spoon or similar , carefully fold the meringue into the cooled puree in 2-3 goes , being mindful not to overwork the mixture which would knock the air out of the egg whites .
5 . Gently transfer the mix into a piping bag . Disposable bags are ideal as you can cut them to size - about 5cm when flat . If the opening is too small , the meringue in the mix can collapse as it is squeezed out of the bag .
6 . Pipe the mix into the chilled moulds , with the nozzle starting at the base and lift the bag as you pipe . Run a pallet knife over the top to smooth it off and run a finger round the edge to ensure the soufflé doesn ' t stick to the rim of the mould as it rises .
7 . Place on a tray into the preheated oven . Don ' t crowd the moulds , the air needs to get around each one evenly . Ovens vary , but the soufflés should be done anywhere from 6-10 minutes .
8 . To serve , place on a saucer or side plate and dust with icing sugar and a scoop of your ice cream of choice .
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