Prep time:
Cooking time: 10 minutes
Total time:
Serves: 6
4 Egg Whites
175g Caster Sugar
3tbsp Water
12g Gelatine Leaves
400g Canned Blackcurrant Puree
40g Unsalted Butter
300g Italian Meringue
250ml Double Cream
A delicious and very pretty little number. Wrapping greaseproof paper round the ramekins and overfilling them is an easy technique to make it appear that the soufflés have risen above the rim of the dish – you simply peel off the paper once the mousse has set.
For the Italian meringue: For the soufflé:
- words: Rosemary Shrager
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