Make this soufflés recipe at the height of summer when the berries are so tasty you can’t stop eating them – even better if you can pick your own.
If you don’t want to mess around making a collar on each ramekin, just fill a few more dishes with the spare mixture, but the added height does make them look lovely, served with some extra fruit on top.
– 125g strawberries, hulled, plus extra to decorate
– 160g caster sugar
– 125g raspberries, plus extra to decorate
– Grated zest and juice of 1/2 lime
– 4 medium egg whites
– Pinch of cream of tartar
– 300ml double cream
1. Tape a collar of clear acetate (available from art shops, baking shops or online) or baking paper around 6 x 125ml ramekins to come about 2–3cm above the rim.
2. Finely chop 3 of the strawberries, scatter with a teaspoon of the sugar and set aside. Put the rest of the strawberries and the raspberries in a processor with the lime zest and juice and whizz to a purée.
3. Put the egg whites and cream of tartar in a large bowl. Use hand-held electric beaters to whisk until firm and the beaters leave a pattern in the mixture.
4. Gradually add the remaining sugar, whisking constantly until stiff and glossy. Without washing the beaters, whisk the cream to the same consistency as the meringue and fold together along with half the berry purée.
5. Fold in the rest of the purée and the finely chopped strawberries.
6. Pile the mixture into the prepared ramekins to come 2–3cm up the collar and place on a level shelf in the freezer. Freeze for about 5 hours until firm on top or leave overnight.
7. When ready to serve, remove the collar and decorate with extra fruit. The soufflés will be softly scoopable and ready to eat within 10 minutes of taking from the freezer.
Linda Tubby started out as a fashion designer and on her travels she found her love for food. She is now a writer, recipe developer and a food stylist. She has worked for Sainsbury’s Magazine, Waitrose Food Illustrated, Food and Travel and Bon Appetit.
Cracked contains many recipes ranging from classic to contemporary and Linda offers creative and easy ways to cook with eggs.
Cracked, Linda Tubby, Published by Kyle Books. Photography by Ali Allen