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Berry Souffle

"I chose to make Souffle because it looked challenging and I had never made it before."


  • 250g Spanish strawberries

  • 250g Spanish raspberries

  • 150g caster sugar

  • 4 medium eggs

  • 1 vanilla pod

  • 2 and 1/2 tbsp cornflour

  • small amount soft butter (for greasing)



  1. Grease four tins with butter and sprinkle with sugar then place them in the fridge to chill.

  2. Halve the strawberries and cut off the stalks then blend them with the raspberries. Add 100g of the sugar then blend into a puree.

  3. Rub the mixture through a sieve into a saucepan.

  4. Place the corn flour and 4 teaspoons of water into a bowl and mix together.

  5. Whisk the puree and bring it to boil. Scrape the vanilla seeds into the mixture and add the corn flour paste.

  6. Continue to whisk the mixture until it thickens then allow it to cool. Now place the mixture into the fridge for ten minutes.

  7. Preheat the oven to 200 degrees C gas 6

  8. Whisk the remaining egg whites with the remaining caster sugar until it thickens and mix it in with the pure.

  9. 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.