Jump to Main ContentJump to Primary Navigation
Top

Michel Roux Jr’s Iced Berry Soufflé

Iced-red-berry-Souffle.jpg
M-Roux.jpg
Taste_correct_logo.jpg

As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers every day this week.

Today Michel Roux Jr, from two Michelin-starred London restaurant La Gavroche, shares his recipe for iced red berry soufflé. Ideal for a summery dessert, read on for more mouth-watering detail....

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london

Iced Red Berry Soufflé

Ingredients

  • 1kg mixed berries (e.g. strawberries, raspberries, blueberries, blackcurrants) plus extra to decorate
  • 400g caster sugar
  • Juice of 1 lemon
  • 4 egg whites
  • 500ml water
  • 80ml whipping cream

Method

Serves 10

Step 1: Hull and, if necessary, wash the fruit. Blend with 150g of the sugar, then pass through a fine sieve and add lemon juice to heighten the taste if required

Step 2: Prepare 10 individual soufflé dishes (9cm diameter x 6 cm deep) by tying a piece of greaseproof paper around the edge to form a collar that stands 5cm above the rim

Step 3: Put the egg whites into the bowl of an electric mixer

Step 4: In a perfectly clean saucepan, dissolve the remaining 250g sugar in the water over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120°C/ 250°F on a sugar thermometer.

Step 5: Beat the egg whites until foamy, then, with the whisk still running, pour the hot sugar directly on to the egg whites, avoiding the beaters. Continue beating until the meringue is cool.

Step 6: Whip the cream until soft peaks form and fold into the fruit pulp

Step 7: Delicately fold in the meringue, then spoon into the prepared soufflé dishes. Freeze for 12 hours.

Step 8: Decorate with fresh berries and, if you like, serve with a sauce made by puréeing 500g berries with 100g caster sugar, sharpening the taste with a little lemon juice

Related

parfait-crop.jpg

Mickael Weiss' blackberry and vanilla parfait

rachel;-khoo.jpg

Rachel Khoo's Paris foodie hotspots

hero.jpg

Top 20 food heroines

Comments

Latest...

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017