Tuesday, September 26, 2006

Hot Blackberry and Apple Souffles

This is from the Farmer's Market Cookbook by Ysanne Spevack. Again its quite a difficult recipe, and as with most souffles, you need to get it to the table as soon as it gets out of the oven. It tastes completely fab, and is a really pretty pink colour.....

Makes 6
Butter for greasing
150g/ 5oz cater sugar
350g/ 120z blackberries
1 large cooking apple peeled and diced
grated zest and juice of one orange
3 egg whites
icing sugar for dusting

1. preheat the oven to 200C. Generously grease six 150ml ramikins with butter and dust with caster sugar, shaking out the excess sugar.
2. Put a beking sheet in the oven to heat. Cook the blackberries, apple, and orange zest and juice in a pan for about 10 minutes or until the apple has pulped down well. Pres through a sieve into a bowl. You can keep what is left in the sieve to stir in to yoghurt or have with icecream. Stir in 50g of the caster sugar in to the liquid. Set aside to cool.
3.Put a spoonful of the fruit puree in to each ramakin and spread evenly. Put these dishes to one side.
4. Place the egg whites in a grease- free bowl and whisk to stiff peaks. Gradually whisk in the remaining caster sugar to make a stiff, glossy meringue mixture.
5. Fold in the remaining fruit puree and sppon the flavoured meringue into the prepared dishes. Level the tops with a paette knife and run a table knife around the edge of each dish.
6. Place the dishes on the hot baking sheet and bake for 10-15 minutes until the souffles have risen well and are lightly browned. Dust the tops with icing sugar and serve immediately.

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