Blackcurrant Iced Souffle

A Blackcurrant Iced Soufflé is a light, elegant frozen dessert that balances deep berry tartness with smooth creaminess. Made by folding a vibrant blackcurrant purée into softly whipped cream and a delicate meringue or custard base, it sets in the freezer without baking. The result is an airy, mousse-like treat that’s refreshing, beautifully colored, and perfect for finishing a summer meal.

Ingredients

  • 4 Egg Whites
  • 175g Caster Sugar
  • 3tbsp Water
  • 12g Gelatine Leaves
  • 400g Canned Blackcurrant Puree
  • 40g Unsalted Butter
  • 300g Italian Meringue
  • 250ml Double Cream

Instructions

For the Italian meringue:


  • Put the egg whites in a freestanding electric mixer and set aside.
  • Put the sugar and water into a small pan.
  • Insert a sugar thermometer and place over a low heat until the sugar has melted.
  • When the sugar starts to crystallise, use a pastry brush dipped in water to brush the sides of the pan and stop the mixture from crystallising.
  • When the sugar has melted, boil for 5 minutes, until the temperature reaches 110°C.
  • Meanwhile, turn on the mixer and whisk the egg whites to soft peaks.
  • By the time they are ready, the sugar temperature should have reached 120°C. Remove the saucepan from the heat.
  • Carefully pour the sugar syrup in a steady stream into the egg whites, whisking constantly for about 10 minutes, until the mixture starts to cool.
  • Set aside until needed.

For the soufflé:

  • Soak the gelatine in a little water for 15 minutes. Meanwhile, take 6 small ramekins and tie or tape some greaseproof paper around the outside of each one, ensuring it stands 5cm above the rim.
  • Take one-third of the purée, heat gently to a simmer, then take off the heat. Squeeze the gelatine dry and add it to the purée, stirring until it has dissolved. Stir in the butter until melted, then add the remaining purée. Set aside.
  • Whisk the meringue into the purée. Lightly whip the cream until just holding its shape, then fold it into the purée. Fill the prepared ramekins so that the mixture comes 1cm below the top of the greaseproof collar. Chill for 4 hours and carefully peel off the paper before serving.


Recipe from JMN