Berry Souffle

Name: Berry Souffle
Yield: Serves 6
Ingredients: 55 g (2 oz) unsalted butter; 3 tablespoons plain (all-purpose) flour; 250 ml (9 fl oz/1 cup) milk; 115 g (4 oz/½ cup) caster (superfine) sugar; 250 g (9 oz) berries, such as blackberries, raspberries or blueberries, or a mixture; 250 g (9 oz) berries, such as blackberries, raspberries or blueberries, or a mixture; 250 g (9 oz) berries, such as blackberries, raspberries or blueberries, or a mixture; 250 g (9 oz) berries, such as blackberries, raspberries or blueberries, or a mixture; 1 tablespoon berry-flavoured liqueur or brandy such as framboise eau de vie (optional); 1 tablespoon berry-flavoured liqueur or brandy such as framboise eau de vie (optional); 1 tablespoon berry-flavoured liqueur or brandy such as framboise eau de vie (optional); 4 egg yolks; 6 egg whites; icing (confectioners’) sugar, to dust; 80 g (2¾ oz/⅓ cup) caster (superfine) sugar; 300 g (10½ oz) frozen mixed berries, such as blackberries, raspberries or blueberries (thawed, juice retained); 300 g (10½ oz) frozen mixed berries, such as blackberries, raspberries or blueberries (thawed, juice retained); 300 g (10½ oz) frozen mixed berries, such as blackberries, raspberries or blueberries (thawed, juice retained); 300 g (10½ oz) frozen mixed berries, such as blackberries, raspberries or blueberries (thawed, juice retained); 1 tablespoon berry-flavoured liqueur or brandy; 1 tablespoon berry-flavoured liqueur or brandy

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

55 g (2 oz) unsalted butter
3 tablespoons plain (all-purpose) flour

Dessert
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). Melt the butter in a saucepan over low heat. Use a little of it to brush the insides of six