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Home > Dessert Recipes > Soufflés and Mousses > Gooseberry Soufflé
Gooseberry Soufflé
Ingredients
½ pint gooseberry purée (made with 1 lb green gooseberries, ¼ pint water, 4 rounded tablespoons granulated sugar, 4-5 heads of elderflowers)
4 eggs (separated)
2 oz caster sugar
¼ pint double cream
½ oz gelatine
5 tablespoons water
2-3 drops of green colouring (optional)
For decoration
7 fl oz double cream (whipped)
Browned almonds (finely chopped), or crushed ratafia crumbs
6-inch diameter top (No. 2 size) soufflé dish
Method
To purée gooseberries, cook and rub through a nylon strainer, or work in a blender. Prepare soufflé dish.
Beat egg yolks, sugar and purée in a bowl. Whisk mixture over heat until thick, then remove from heat and continue whisking until bowl is cool.
Half whip the ¼ pint cream, stir into gooseberry mixture. Soak gelatine in water, then dissolve over gentle heat; add to soufflé with colouring. When mixture begins to thicken, whisk egg whites to a firm snow, fold in carefully with a metal spoon and turn soufflé into dish; leave it to set.
Decorate with whipped cream and the nuts or ratafia crumbs.
