Warm berry souffles

Serves: 6

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Total Time: 23

Prep Time: 15

Cook Time: 8

• 250 gram(s) mixed berries, thawed if frozen
• 3 tablespoon(s) fresh custard
• Few drops vanilla extract
• 1  egg yolk
• 4  egg whites
• 65 gram(s) (2 1/2oz) caster sugar, plus extra for dredging
• Icing sugar, to decorate

Method

1. Preheat the oven to 180°C/160°C fan/Gas 4. Butter 6 small ramekin dishes very thoroughly; dredge them with caster sugar. Chill.
2. Crush 1/3 of berries with a fork. Mix custard with vanilla extract, and egg yolk then stir in the crushed berries. Whisk egg whites until they form soft peaks. Add caster sugar and whisk again for a few seconds until slightly opaque. Fold 1/3 of egg white mixture into the custard mixture to slacken it. Add remaining berries then fold in rest of egg mixture gently so as not to lose the air. Fill chilled ramekins to the brim with mixture. Smooth the tops and run your thumb around each, just inside rim (this helps rising).
3. Cook the soufflés in the preheated oven for 7-8 minutes until well risen. Sift a little icing sugar over the top of each soufflé and serve immediately. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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