Desserts Recipes - Iced Minted Blackcurrant Soufflés Recipe

Ingredients

SERVES 8

• 50g/2oz granulated sugar

• 125ml/4fl oz water

• 300g/11oz blackcurrants, topped and tailed

• 4 egg whites

• 175g/6oz caster sugar

• 200ml/7fl oz whipping cream

• 200g/7oz natural yogurt

• 3 tablespoons Crème de Menthe

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Method:

1. Tie greaseproof paper collars around 8 x 125ml/4fl oz glass dishes or ramekins to come about 2.5cm/1 in about the rims.

2. Dissolve the granulated sugar in a saucepan in the water. Add the blackcurrants and simmer for 3 to 4 minutes, then pour into a blender or food processor.

3. Work to a puree, then pour through a sieve into a bowl to remove the skins and seeds.

4. Whisk the egg whites until stiff, then whisk in the caster sugar a little at a time to make a shiny meringue.

5. Half whip the cream in a separate large bowl, then fold together with the blackcurrant puree, yogurt and Crème de Menthe. Fold in the meringue.

6. Pour into the prepared dishes, level the surface and freeze for at least 4 hours before serving.