Berry souffle
2 servings
25 minutes
Berry soufflé is a delicate airy treat from refined French cuisine. Its light texture and rich berry flavor make it a true culinary masterpiece. The history of soufflé dates back to 18th century France, where culinary masters sought to achieve the perfect balance between airiness and flavor richness. This recipe harmoniously combines refreshing berries, the sweetness of sugar, and the velvety lightness of whipped egg whites. Berry soufflé is served hot straight from the oven, captivating hearts with its tender melt-in-the-mouth taste. It is perfect as a light dessert after dinner or an exquisite treat for special occasions. The key is to serve it immediately while it retains its airiness and appetizing shape.
1
Grease small ceramic molds with melted butter from bottom to top (from the bottom to the edge, do not wipe the edges), sprinkle sugar on the bottom and sides, and place in the refrigerator for 5 minutes.
- Butter: 10 g
- Sugar: 30 g
2
Blend the berries into a smooth mixture in a blender, then strain through a sieve.
- Frozen berries: 150 g
3
Dissolve the starch in 3 tablespoons of water, place the berry mixture in a small pot, pour in the dissolved starch, and heat everything over low heat until boiling, then remove from heat.
- Cornstarch: 5 g
4
Separate the egg whites from the yolks, beat the whites with a mixer, then gradually add sugar and whip into a strong foam.
- Chicken egg: 2 pieces
- Sugar: 30 g
5
Pour the hot berry mixture into the egg whites and continue beating for a couple more minutes.
- Frozen berries: 150 g
6
Pour the berry soufflé into chilled molds and place in a preheated oven at 180 degrees for 8 minutes.
7
Remove the soufflé from the oven and serve immediately in ceramic dishes.