Recipes  

Fruit Soufflés

  • Preparation 25 MIN
    Cooking 20 MIN
  • Servings 8
Share

Ingredients

Fruit Purée Base

Meringue

Preparation

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter eight 125 ml (1/2 cup) ramekins and sprinkle with sugar.
  2. In a food processor or blender, purée the fruit until smooth. Strain, if necessary. You'll need 180 ml (3/4 cup) of purée.
  3. In a saucepan, combine the sugar and cornstarch. Add the fruit purée and stir to combine. Bring to a boil over medium heat, stirring with a whisk and simmer gently for 1 minute, until it thickens. Remove from the heat and let cool.
  4. In a large bowl, combine the egg and egg yolk. Gradually add the lukewarm fruit mixture, whisking until smooth. Set aside.
  5. In another bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
  6. With a whisk, stir about one quarter of the meringue into the fruit mixture. With a spatula, gently fold in the remaining meringue.
  7. Spoon into the ramekins (ideally to at least 1-cm / ½-inch of the edge) and smooth the top. Bake for about 20 minutes or until the soufflés have risen and are golden brown. Serve immediately. 



Note

Step 2
If you get a little more puree, use only 180 ml (3/4 cup). If you get less, fill with fruit juice.

Step 4
The fruit purée should be just warm, otherwise it would could cook the eggs.

Step 7
For soufflés that raise straight, clean any spilled preparation on the side of the ramekins.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 61  
Total Fat 1.4 g  
Saturated Fat 0 g  
Sodium (salt) 30 mg  
Carbohydrates 10 g  
Fibre 1 g  
Protein 3 g