Name: Berry pan souffle
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 4 eggs, separated; 2 tablespoon caster sugar; 30 gram butter; 125 gram punnet raspberries; 125 gram punnet blueberries; whipped cream, to serve; icing sugar, to serve; Sauce; 250 gram punnet strawberries, es, washed, hulled, halved; 2 tablespoon icing sugar; 1 tablespoon liqueur (optional)

Berry pan souffle

This quick, sweet souffle can be on the table in under 15 minutes. Packed full of juicy mixed berries, it is a brilliant dessert that is beautiful topped with a dollop of whipped cream.

Serves 4

Prep

Cook

Total

10M

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Ingredients

4 eggs, separated

2 tablespoon caster sugar

30 gram butter

125 gram punnet raspberries

125 gram punnet blueberries

whipped cream, to serve

icing sugar, to serve

Sauce

250 gram punnet strawberries, es, washed, hulled, halved

2 tablespoon icing sugar

1 tablespoon liqueur (optional)

Method

1.In a medium bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until dissolved. Whisk egg yolks separately in a small bowl; whisk yolks into the whites.

2.Melt butter in a 25-30cm ovenproof frying pan on medium heat, swirling to coat. Pour egg mixture into pan. Cook 2-3 minutes, until edges are lightly golden.

3.Pre-heat grill to medium. Top souffle with three-quarters combined berries. Grill 1-2 minutes, until top is set and lightly golden.

4.Meanwhile, make sauce: combine all ingredients in a food processor or blender. Process until smooth.

5.Cut souffle into quarters. Fold over and drizzle with sauce. Serve topped with cream and remaining fruit. Dust with icing sugar.

Make 4 smaller, individual souffles, using a 15cm crepe pan
Note

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