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Berry Souffle

by Bryony Harrison (follow)
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Easy (2874)      Healthy (1888)      Quick (1387)      Summer (237)      Fruit (215)      Berries (33)     
Soufflés are an eighteenth century French dish that can be sweet or savoury. The name means 'puffed up', which refers to the rise they achieve in the oven. Although having earned a notoriety for being difficult to make, they are in fact quick and easy. They are best served a few minutes after they come out of the the oven. This is because they will continue to cook from the inside for a short time. Don't leave them standing too long though, or they will fall flat.

This berry soufflé is sharp, delicious, and perfect for a summer's pud. Based on the brands I used, each serving is about 90 calories.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 10 servings

300g strawberries
325g raspberries
120g blackberries
50g white chocolate
35g Truvia sweetener (or 120g caster sugar)
2 tbsp lemon juice
1 tbsp corn flour
4 eggs


berry souffle, pudding, souffle

Simmer the fruit in a saucepan for five minutes, with one teaspoon sweetener (or 20g sugar).


Blend the fruit in a food processor.


Stir in the lemon juice, chocolate and cornflour, and return to the heat for a further two minutes, until thick.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.


Separate the eggs, and whip the whites to soft peaks. Then gradually whisk in the remaining sweetener/sugar.


Fold the whites into the berry mixture until fully incorporated.

Pour the mixture into ramekins.
Put the ramekins into baking trays, and fill two thirds of the way up with water.

berry souffle, pudding, souffle

Bake in the oven for fifteen minutes.

I like this Recipe - 6
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Thanks for that Bryony. I will now try your lovely recipe. Deled
No problem. Hope you enjoy it.
Bryony, this recipe looks so yummy, but should the egg yolks go into the berry mix before folding in the beaten egg white?
Hi deled

No, you don't use the yolks in this recipe.
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