2020 KEEN YOUNG COOK FINALIST: ROHAN MISIR
Berry Souffle
"I chose to make Souffle because it looked challenging and I had never made it before."
Ingredients
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250g Spanish strawberries
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250g Spanish raspberries
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150g caster sugar
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4 medium eggs
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1 vanilla pod
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2 and 1/2 tbsp cornflour
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small amount soft butter (for greasing)
Method
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Grease four tins with butter and sprinkle with sugar then place them in the fridge to chill.
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Halve the strawberries and cut off the stalks then blend them with the raspberries. Add 100g of the sugar then blend into a puree.
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Rub the mixture through a sieve into a saucepan.
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Place the corn flour and 4 teaspoons of water into a bowl and mix together.
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Whisk the puree and bring it to boil. Scrape the vanilla seeds into the mixture and add the corn flour paste.
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Continue to whisk the mixture until it thickens then allow it to cool. Now place the mixture into the fridge for ten minutes.
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Preheat the oven to 200 degrees C gas 6
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Whisk the remaining egg whites with the remaining caster sugar until it thickens and mix it in with the pure.
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Place the puree into the tins and then place it the oven for ten minutes or until they have risen above the rim by half.