Don’t be scared of making a soufflé! It’s probably one of the easiest things to make. If you follow this recipe I’m certain you will conquer any fear you have of making one! Bringing this out to the table for desert at any dinner will certainly impress! Just make sure your quick…. You don’t want it to sink.


Serves 4


4x soufflé Moulds/Ramekins

50g Butter (softened)

50g Sugar


500g Blackberry Puree

50g Caster Sugar

75g Cornflower


100g Base

140g Egg Whites

40g Sugar

1 x Lemon


Pre heat oven to 180c – Gas mark 4

First you need to make you soufflé base. If you have frozen blackberries heat those on a low heat in a medium sized pan until all are soft. Removed from the heat and blitz in a food processer. Once a smooth puree push through a sieve. Alternatively, if you don’t have a food processor you can still push through the sieve.

In a medium sized pan now heat the puree gently along with the sugar. Once boiling add a small amount of water to the cornflour and whisk into the puree base. Continue to whisk until the mixture thickens. Once thick remove from the heat and set aside until ready for use.

You can use anything to cook your soufflés in as long as its oven proof and with straight edges. To get them ready for cooking brush softened butter inside your ramekins in an upward stroke. Repeat this 3 times to ensure they are fully greased. On the last lining sprinkle with caster sugar in the inside of the ramekin.

In a large mixing bowl add the egg whites. Start to whisk until the whites start to foam. Slowly add the sugar whilst whisking. Continue to whisk now until the whites are at a soft peak. In a separate large bowl have your blackberry base. Take 1/3 of the whisked egg whites and whisk this into the puree. Once thoroughly whisked gently in fold in the rest of the egg whites. One the mix is all combined transfer to a piping bag if you have one. Pipe the mix into the bottom of the ramekin all the way to the top. You can also spoon the mix in, just ensure there is no gaps as you go. Scrap the top removing any excess mix and so the mould is level with the mix. Run your finger around the inside at the top of the ramekin to allow a clean rise.

Place inside the oven on a tray and cook for 5 - 6 minutes.

Once finished remove from the oven and serve immediately as they can sink quickly. I have finished by adding some fresh blackberries and a sprinkle of icing sugar. I’ve served it here with apple sorbet. You can get this from any quality supermarket, or you can serve it with crème fraiche, cream, or just as it is!

This is certainly a winner for any dinner party to impress! Give it a go!