Blackcurrant and Lemon Soufflé

Hot Chocolate Soufflé

Blackcurrant and Lemon Soufflé

Ingredients

6 oz/170 g blackcurrants 
31/2 oz/100 g caster sugar 
1 tbsp cassis or other fruit liqueur 
2 oz/55 g butter, softened, plus extra for greasing 
finely grated zest and juice of 1 lemon 
3 medium eggs, separated 
3 1/2 oz/100 g cream cheese 
icing sugar to dust 

Directions

1. Preheat the oven to 180C. Lightly grease 4 x 1/4 pint/145 mL ramekins with butter.

2. Place the blackcurrants in a small saucepan with 1/2 the caster sugar and cook for 3 minutes 

  or until they begin to split. Stir in the cassis or other fruit liqueur, then set aside. 

3. Beat the butter with the remaining sugar until pale and creamy. 

4. Beat in the lemon zest and juice, egg yolks and cream cheese. 

5. Whisk the egg whites until they form stiff peaks (this is best done with electric beaters). 

6. Carefully fold a spoonful of the egg whites into the cream cheese mixture to loosen, 

   then fold in the rest. 

7. Divide the blackcurrant mixture between the ramekins and top with cream cheese mixture.

8. Cook for 30 minutes or until risen and firm. 

Dust the soufflés with icing sugar and serve immediately. 

Hot Chocolate Soufflé

Ingredients
1 oz/30 g butter, plus extra for greasing
5 oz/145 g semisweet chocolate, broken into chunks
6 large eggs, separated
2 1/2 oz/75 g caster sugar
2 tbsp cornflour
1 cup full-fat milk
icing sugar to dust

Method

1. Place a baking sheet in the oven and preheat to 180C.

2. Lightly butter a (23/4 pint) 11/2 litre souffle dish.

3. Melt the chocolate with the butter in a bowl placed over a saucepan of simmering water.

4. Whisk the egg yolks and superfine sugar in a large bowl until pale and fluffy.

5. Blend the cornflour with 1 tablespoon of the milk.

6. Heat the remaining milk in a pan, add the cornflour mixture and bring to the boil, stirring.

    Cook for 1 minute or until thickened.

7. Remove from the heat and stir thoroughly into the egg mixture with the melted chocolate.

8. Whisk the egg whites until they form stiff peaks (this is best done with electric beaters).

9. Fold a spoonful of egg white into the chocolate mixture to loosen, then gently fold in the rest.

10.Spoon  into the dish and place on the heated baking sheet.

11.Cook for 35 minutes or until well risen.

Dust with icing sugar and serve immediately.