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Blackberry Souffle Recipe

32 mins

4 people

Prep Time

20 mins

Cook Time

12 mins

Total Time

32 mins

This is not really a traditional Basque or Spanish recipe but more of a dinner party dessert with a WOW factor. The use of fresh blackberries on this recipe comes from my memories as a child picking these delicious juicy berries. The base of this soufflé is a thick blackberry puree cooked down with sugar and Patxaran liqueur. Patxaran is a sloe berry and anise based liqueur made mainly in the Basque Country and Navarra. The Patxaran liqueur and berry combination works really well whilst the texture of the soufflé brings lightness to the dish. Making a soufflé for dessert can be something quite daunting for an amateur cook but impressive if you can pull it off. The basis of a well risen soufflé are simple, a thick cream or fruit puree folded gently into stiff meringue made from beaten egg whites, the mix is then filled into well-greased baking moulds and baked in a hot oven for over 10 minutes. The most important steps when making a soufflé are to ensure you keep the air in the meringue when you gently fold the fruit puree and ensuring your soufflé moulds are well greased with butter and coated with sugar before baking the mix.

Ingredients
Method

200g fresh blackberries
1 tbsp cornflour
2 tbsp patxaran liqueur or any blackberry liqueur
2 large egg whites
75g caster sugar
Icing sugar for dusting
Softened butter to grease the ramekins
Extra caster sugar to coat the ramekins

Preheat the oven to 190˚C/375˚F/Gas Mark 5.
Grease 4 ramekins with the softened butter and the help of a pastry brush, being careful to brush the sides of the ramekin towards the outside to ensure they are well coated with the butter. Coat the ramekins with caster sugar, tapping any excess sugar out. Place the ramekins in the fridge to set.
Place the blackberries in a sauce pan, gently heat for 5 minutes until soft and mushy. In a small cup, mix the cornflour and liqueur, add a bit of the blackberry puree and mix well. Add the cornflour mixture to the blackberries in the pan and stir over a low heat until thick. Pass the mixture through a sieve and allow to cool down. Whisk the egg whites until thick and stiff, add the sugar slowly until the mixture becomes shiny and thick.
Add one large spoon of the meringue to the cold blackberry puree and fold gently being careful not to over mix it, add the remaining meringue and fold evenly.
Spoon the mixture into the ramekins, tap the bottom of them to make sure there are no air pockets and, with the help of a palette knife, level the tops off. Run your finger around the top edge of the ramekin to make the sides even and give an even rise.
Bake in the oven for 12 minutes until well risen, dust with icing sugar and serve immediately.

Ingredients

200g fresh blackberries
1 tbsp cornflour
2 tbsp patxaran liqueur or any blackberry liqueur
2 large egg whites
75g caster sugar
Icing sugar for dusting
Softened butter to grease the ramekins
Extra caster sugar to coat the ramekins

Method

Preheat the oven to 190˚C/375˚F/Gas Mark 5.
Grease 4 ramekins with the softened butter and the help of a pastry brush, being careful to brush the sides of the ramekin towards the outside to ensure they are well coated with the butter. Coat the ramekins with caster sugar, tapping any excess sugar out. Place the ramekins in the fridge to set.
Place the blackberries in a sauce pan, gently heat for 5 minutes until soft and mushy. In a small cup, mix the cornflour and liqueur, add a bit of the blackberry puree and mix well. Add the cornflour mixture to the blackberries in the pan and stir over a low heat until thick. Pass the mixture through a sieve and allow to cool down. Whisk the egg whites until thick and stiff, add the sugar slowly until the mixture becomes shiny and thick.
Add one large spoon of the meringue to the cold blackberry puree and fold gently being careful not to over mix it, add the remaining meringue and fold evenly.
Spoon the mixture into the ramekins, tap the bottom of them to make sure there are no air pockets and, with the help of a palette knife, level the tops off. Run your finger around the top edge of the ramekin to make the sides even and give an even rise.
Bake in the oven for 12 minutes until well risen, dust with icing sugar and serve immediately.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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