Hot Fruity Meringue Soufflés
Hot Fruity Meringue Soufflés from the Quick After-Work cookbook.
Butter a small piece
Blueberries 110g (4oz) or other fruit (see Cook’s tip)
Egg whites 2
Caster sugar 50g (2oz)
Damson, raspberry, strawberry or other fruit jam 2 tbsp
Icing sugar for dusting
Ice cream to serve (optional)
Preheat the oven to 200°C/180°fan/Gas 6. Butter four individual (150ml/¼ pint) ramekin dishes. Divide the fruit between the dishes.
Whisk the egg whites until firm. Whisk in half the sugar, then whisk in the rest of the sugar until stiff and glossy. Quickly whisk in the jam, then spoon the meringue into the dishes. Put them in a small roasting tin and bake for 12–15 minutes until well risen.
Dust generously with icing sugar and serve immediately. If you like, serve with a scoop of vanilla ice cream.