Yorvale

Dessert Inspiration | Summer Fruit Soufflé

June 25, 2021

Summer Fruit Soufflé Dessert Recipe

Made with Yorvale, try our recipe from our new range of dessert inspiration: A summer fruit soufflé with a summer berry coulis, fresh seasonal berries and clotted cream ice cream.

Ingredients
100g Blackberries, plus extra for decoration
100g Raspberries, plus extra for decoration
100g Strawberries, plus extra for decoration
200g Caster Sugar, plus extra for lining
Butter, for greasing
10g Cornflour
2 Egg whites, at room temperature
Icing sugar, for dusting
2 tablespoons water
Yorvale Clotted Cream ice cream, to serve

Method

1. Brush 6 small ramekins with softened butter and chill in the fridge for 30 minutes.

2. Place the blackberries, raspberries and strawberries into a saucepan with 100g of caster sugar over a medium heat

2. Crush the fruit with the back of a fork and keep heating until all the sugar has dissolved

3. After 30 minutes, remove the ramekins from the fridge and repeat the process, brush with butter and return to the fridge to chill

4. Pour the cooled fruit puree in to a blender and blend until smooth

5. To make the souffle base weigh out 100g of the blended fruit puree and add to a saucepan with 50g of caster sugar and bring to a simmer

6. Combine the cornflour with roughly 2 teaspoons of water and add to the saucepan. Cook for approx. 5 minutes until it thickens to a thick, jammy consistency

7. Weigh out 50g of the fruit bade

8. Preheat the over to 200°C/ Gas mark 6

9. Put the egg whites into a bowl and whisk to form soft peaks. Add the remaining 50g sugar and continue whisking until it reaches semi-firm peaks

10. Carefully fold 1/3 of the whites into 50g of the fruit base. Fold in another 1/3 then finally fold in the rest

11. Remove the ramekins from the fridge, sprinkle caster sugar inside then fill

12. Bake in the oven for 5 minutes

13. Remove from the oven, sprinkle with icing sugar and serve with Yorvale Clotted Cream ice cream, decorate with the berry coulis and fresh berries.

Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use the hashtag #LoveYorvale

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