- Preparation time
- Cooking time
Preheat the oven, 200°C/ 392F. If I want to be sure that my soufflé rises perfectly, I start out with the oven 25 to 50 degrees higher than needed, than I turn down after adding the ramequins to compensate for the heat lost.
In a blender, liquidize the redberries. Sift the fruit out in a nylon sieve (redberries are acid and might be tainted by metal sieves), to eliminate all the seeds. Add a tablespoon of lemon juice.
Whisk the confectioner’s sugar and the egg whites in a large bowl and whip until you form a firm mixture, similar to meringue mix. If you need a totally gluen free dessert, be attentive as many ready to use confectioner’s sugars may contain gluten. In any case you can prepare confectioner’s sugar by yourself simply blending some white sugar and vanilla powder or extract.
Add a hint of salt. Make sure all the equipment you are using is spotless and clean. Greasy spoons or whisk stop egg whites from rising, and your souffle may collapse.
Mix the fruit compost to the meringue. Be attentive to incorporate the two parts in a delicate way, doing an eight movement with the spatula, from the bottom to the top of the bowl.
Spoon this smooth and soft mixture in 4-6 porcelain ramekins, previously greesed with butter.
Number of portions depends on ramequins size.
Bake in the middle of the oven, or in the lower part (heating from the low will give it a boost to raise vertically) oven for 9 minutes.
Serve immediately the dessert, that has to be eaten warm, with confectioner’s sugar on top.
We have some redberry plants on our garden, and it comes that they mature all together, but my kids do not like them very much as they are really more acid than raspberries or strawberries. I prepare jam, indeed, but it’s always too much for our needs… So I tried this soufflé some years ago and now we are a bit redberry-souffle-haolic at home. This recipe makes me prepare another bite of heaven in less the 25 minutes.
This recipe is so simple and the grocery list so short that you will hardly believe that this is a really ridiculously divine dessert, so get ready for a bite of heaven. Do not open the door of the oven to check the cooking status, otherwise your soufflé will collaps, as this king of preparation does not love sudden changes of temperature.