The Botanical Kitchen

Recipes, travel and the occasional rant

Pomegranate Souffle with Rose and Raspberry Cream

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This is one of Anjum Anand’s recipes kindly shared at the launch of Curry for Change.  A campaign to raise funds for the wonderful Find Your Feet charity. I’ve adapted the method in my own words.

I’m not a huge fan of soufflés as I can usually taste over eggy-ness. But there is not one hint of it here. This is a light, refreshing and easy – properly easy – dessert to make. Have go.  Honest. They won’t flop!

pomegranate souffle with raspberries and rose

Lovely and light souffle

You’ll need

  • 4 x 150ml ramekins
  • 250ml pomegranate juice 
  • 2 rounded tsp cornflour
  • 50g sugar plus extra for lining ramekins
  • 2 egg whites
  • About 60g soft unsalted butter to brush ramekins with.
  • 120g single cream
  • 2 tsp rosewater
  • 150g raspberries

To make them

  1. Preheat the oven to 180C
  2. Butter the ramekins and dust the inside with some sugar making sure they are well coated.
  3. Whisk 25ml of the pomegranate juice into the cornflour until well mixed and set aside.
  4. Bring the remaining pomegranate juice to a boil in a small saucepan and reduce to around 125ml – this takes around 5 minutes.
  5. Add 30g of the sugar and once this has dissolved, whisk in the cornflour mixture from step 3.
  6. Bring it all to the boil,whisking all the time and boil for about 1 minute set aside to cool.
  7. Mash 50g of the raspberries through a sieve to extract all the juices and then whisk this up with the cream and rosewater.
  8. Fold in the whole raspberries and adjust the sugar and rosewater to suit your tastebuds.  Pop into the fridge to keep cool.
  9. Whisk the egg whites until they form soft peaks, add 1 and half tbsp sugar and keep whisking til the mixture is firm and glossy.
  10. Mix the pomegranate jelly up again till it’s smooth and then pop this into a large mixing bowl.
  11. Add about a quarter of the meringue and then mix again til combined.
  12. Now fold in the rest of the meringue mixture lightly being careful not to overmix.
  13. Spoon the mixture into ramekins and flatten the tops with a palette knife.
  14. Run the tip of your thumb around the inner rim of the ramekins and pop them into the oven on the middle shelf.
  15. Bake for 8-9 minutes until well risen and slightly golden on top.
  16. Serve immediately with the raspberry and rosewater cream.

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