For the Souffle Base
- 300g Blueberry puree (frozen blueberries, blended and sieved)
- 20g Cornflour
- 50g 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. 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.
To finish: Preheat oven to 170 deg cel. 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 coat with a thin layer of sugar.
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 last third. Spoon the mix into the moulds and scrape off the excess with a palette knife. Cook in the oven for 8-10 minutes and serve immediately along with a jug of sauce.
