For the Souffle Base
- 300g Black cherry puree
- 20g Corn Flour
- 20g sugar
- Juice of 1/2 lemon
For the Meringue
- 125g egg whites
- 30g Sugar
Method
Before you start, apply a thin layer of soft butter (using a pastry brush) onto the inside of 4 ramekins, and place in the fridge. Just before you fill them with the soufflé mix brush them again with butter and a thin layer of sugar.
For the soufflé base. Place all the ingredients in a food processor and blitz until smooth. Heat this mix in a saucepan on a low flame, whilst continually stirring, for about 5 minutes, or until it starts to thicken, and cool in the fridge.
For the meringue. Whisk the whites, when they start to thicken and increase in volume start adding the sugar, a little at a time, until the soft peak stage.
For the soufflé. Preheat oven to 170 deg cel. Place the soufflé base in a large bowl and whisk it to break it down. Add 1/3 of the meringue to this base, and gently mix together until they are fully combined. Then add another 1/3 of meringue and gently fold together, and repeat this process with the second and last third. Spoon the mix into the moulds and scape-off excess with a palette knife. Cook in the oven for 10-12 minutes, and serve immediately.
