Super Simple Stupendous Souffle

Just out of the oven. Look at that loft!

A lot of people are nervous of making soufflés, but this recipe really is just about foolproof. It's also very forgiving in terms of ingredient quantities. You've only got 150 g of fruit, or you've got 300 g of fruit? Not a problem, the recipe will work. You've only got three egg whites, or you've got five that you want to use up? Fine -- it will just make one serve more or less than the recipe suggests. You are cutting down on sugar and want to halve the quantity? Go right ahead -- although I wouldn't go any lower than that -- you do need some sugar to stabilise the meringue.

This super simple dessert is also fat free (as in no added fat, and miniscule amounts of fat in the ingredients), gluten free and dairy free. You can't make it egg free though. Egg substitutes just don't work with this sort of recipe.

Meringue for the soufflé.

The only caveat is that the meringue must be made at the last minute (although you can make the fruit syrup earlier and reheat to pour into the meringue), and served immediately. The soufflés will begin to deflate within minutes of coming out of the oven. 

Ready to put in the oven.

Ingredients

250 g blackberries, raspberries or redcurrants (or a mixture of these fruits, fresh or frozen)

1/4 cup water

1/2 cup castor sugar

4 egg whites

Method

1. Turn the oven on to 180C.
2. Set out 4-6 individual soufflé dishes on an oven tray.
   
3. Simmer the berries and water together until the fruit bursts.
4. Push the fruit through a fine metal sieve to remove the seeds. 
5. Combine the fruit pulp and juice with the sugar off the heat, then simmer without stirring for a few minutes while you beat the egg whites.
6. Beat the egg whites in a stand mixer for 10 minutes.
7. Slowly pour in the hot fruit syrup whilst beating on top speed.
8. Spoon the resulting meringue into the soufflé dishes.
9. Bake for 15 minutes.
10. Serve immediately.