Making a Fruit Souffle

This technique combines three ingredients - fruit purée, meringue and cream - and sets them in a dish with a collar to mimic the appearance of a baked soufflé. Here a raspberry soufflé is made with 350 ml purée, 400 g Italian meringue and 400 ml double cream in a 1.5 litre soufflé dish.

1. Put a double collar of baking parchment around dish to extend 3-5 cm above the rim; secure with tape.

   

2. Carefully fold Italian meringue into fruit purée with a spatula, then fold in whipped cream.

   

3. Ladle the soufflé mixture into the dish so that it reaches the rim of the collar.

   

4. Smooth the surface with a palette knife that has been dipped in warm water.

   

5. Freeze the soufflé for 2 hours until firm. No more than 20 minutes before serving, carefully peel away the paper collar, smooth the edge with a palette knife and decorate.