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