Serves: 4
1 tbsp butter
4 large free-range egg whites
125 g (4 oz) caster sugar
4 tbsp Bonne Maman Strawberry Conserve
1 tbsp icing sugar, to dust
1 Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
2 Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.
3 Bake on a centre shelf in the preheated oven for 12-15 minutes.
4 Lightly dust with the icing sugar and serve immediately.
Cooks Tips
- For an equally gorgeous soufflé, try Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve.
- Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding.
Recipe courtesy of Bonne Maman
