Strawberry soufflés
Light, colourful, and aromatic, this dessert embodies summer's essence. Effortlessly crafted with minimal ingredients, it's an ideal treat for any gathering.
Servings: 4 people
Ingredients
- 1 tbsp butter
- 4 large free-range egg whites
- 125 g 4oz caster sugar
- 4 tbsp Bonne Maman Strawberry Conserve
- 1 tbsp Icing sugar to finish
Instructions
- Preheat oven to 200°C (180°C for fan ovens), gas mark 6.
- Lightly grease ramekin dishes with butter and place them in a roasting tin.
- In a clean, dry bowl, whisk egg whites until stiff peaks form.
- Slowly add sugar while whisking to create a thick, glossy mixture.
- Gently fold in strawberry conserve with a spatula.
- Spoon mixture into ramekins, filling about three-quarters full.
- Bake on the center shelf for 12-15 mins until golden and risen.
- Lightly dust soufflés with icing sugar.
- Serve immediately for the best texture and flavour.
Notes
- For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.
- Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.