Strawberry Soufflé

Ingredients

For the soufflé base:

• 250g strawberry puree

• 40g caster sugar

15g cornflour, slaked with a little water

For the soufflé:

• 80g egg whites
• 40g caster sugar
• 2 tbsp. of the soufflé base

For the pistachio crumb:

• 2 tbsp. blanched green pistachios, blitzed to a crumb

To serve:

• softened butter (for brushing the ramekins)
• Icing sugar to dust
• Fresh strawberries
• Ice-cream of choice

Method:

For the pistachio crumb (if using):

1. Chop/blend the pistachios until you have a fine crumble.

For the soufflé base:

1. Place the strawberry puree and sugar in a pan, bring to the boil and reduce by half, whisking gently to dissolve the sugar.
2. Slake the corn flour with a little water (so it’s pouring consistency), and, while whisking thoroughly, add it to the pan in a stream and cook out until thick in texture.
3. Pass through a fine sieve if needed, close cover with cling film or top with a lid and reserve until needed.

For the soufflé:

1. Preheat the oven to 180-185°C.
2. Butter a ramekin with a pastry brush and place in the fridge. Once set, repeat the process.
3. Whisk the egg whites until medium-stiff peaks and gradually incorporate the sugar.
4. In a separate bowl, take a small amount of your soufflé base and, using a whisk, beat one third of the meringue into it until smooth and consistent in colour, then fold in the rest gently using a spatula.
5. Carefully fill the prepared ramekin and then smooth off the top using a palette knife. Run the tip of your thumb or a small knife around the edge.
6. Bake for 10-12 minutes in total, turning halfway through, until well risen but still slightly soft in the centre.
7. Top with the pistachio crumb, a generous spoon of ice-cream, some fresh strawberries and a dusting of icing sugar.
8. Serve immediately.