For me, this soufflé is the ultimate in flavour and texture. It isn't too difficult to create. This recipe is perfect for dinner parties as it can be made hours in advance before baking, though must be served immediately after baking.
- Chef Daniel Ridgeway, RG
100g caster sugar
50g butter (melted)
WHITE CHOCOLATE SAUCE
200g white chocolate
200ml full cream
Place berries and water in a small pot and bring to the boil. Allow berries to cool a little before making them into a purée using a food processor/blender or something similar.
Combine cornflour and a little water to make a ‘slime’. Combine this and the purée then return to the small pot and stir with a whisk on a low heat until it forms a smooth thick paste.
Using an electric mixer, whip eggwhites on the highest setting until they are foamy, then gradually add the sugar to make a meringue that has stiff silky peaks.
In a large bowl place the soufflé base and 1/3 of the meringue, whisk together thoroughly. Add another 1/3 of the meringue and gently fold it though the mix until it is all the same pink colour, repeat this with final 1/3 of the meringue. Place mix into a piping bag.
Brush melted butter inside eight 8cm x 6.5cm ramekins or soufflé moulds until evenly coated. Brushing in an upward direction assists with the soufflé rising. Dust the inside with sugar and tap out excess. Place prepared ramekins on baking tray.
Divide soufflé mixture between the moulds, piping or spooning it in to the top. Keep refrigerated.
Place cream and chocolate in a small pot over a low heat and stir with a spatula until combined – set aside to cool.
Pre heat oven to 175 degrees. Bake for 9 to 10 minutes (baking time may vary if you use different-sized ramekins). The soufflé should rise at least 3cm to 4cm above the top of the mould.
Serve as soon they come out of the oven, dusted with icing sugar and warm white chocolate sauce on the side.
Serves 8 people.