Elderflower makes gooseberries sing and these light little elderflower soufflés are a great way to enjoy this perfect marriage of flavours.
Gooseberry and Elderflower Soufflé
Makes 8 ramekin soufflés or 4 x 9” diameter individual soufflés | Preparation time 25 mins | Baking time 22-25 mins
For the fruits:
- 300g gooseberries
- 1 tbsp elderflower cordial
- 1tbsp water
- 2 tbsp caster sugar
For the souffleé:
- 150ml milk, semi-skimmed
- 100ml double cream
- 75ml elderflower cordial
- 5 eggs, separated
- 65g caster sugar
- 10g plain flour
- 10g cornflour
- Butter for greasing plus 2 tbsp icing sugar
- Prepare the gooseberries by removing the base and stalks. Add them to a pan with the elderflower cordial, caster sugar and water. Heat gently until the sugar dissolves and the gooseberries soften. Remove from the heat and press through a sieve to remove the seeds. Set to one side and allow to cool.
- For the soufflé mix, place the milk, cream and elderflower cordial in a pan. Heat over a medium heat until it is just under the boil. Remove from the heat.
- Whisk together the 5 egg yolks, caster sugar, plain flour and cornflour in a separate bowl. Whilst whisking continuously pour over the milk/cream until both are thoroughly combined. Return the mixture to the pan and heat until the mixture comes to the boil, stirring continuously. Cook for 3 mins until thickened. Remove from the heat, transfer to a bowl to cool covering with clingfilm. The film needs to come into contact with the custard to prevent a skin and condensation forming. Cool to room temperature.
- Pre heat the oven to 200˚C/180˚C fan/gas mark 5 and prepare the ramekins by greasing well with butter. Add a teaspoonful of icing sugar to each greased ramekin, turning to coat before tipping out the excess. Set the ramekins onto a baking tray. Add the cooled gooseberry mixture to the base of each dividing it equally between them.
- In a large grease free bowl whisk the 5 egg whites to firm peak stage. Add 1/3 of the egg whites to the prepared elderflower custard and fold through briskly – this loosens the mixture ready to fold in the remainder easily. Add the remaining 2/3 of the egg white folding in very slowly and carefully using a metal spoon, taking care not to knock out too much air. Once the mixture is fully combined and there are no streaks of egg white left fill each ramekin right to the top. Level off with a palette knife. Run a finger around the inside top edge of the ramekin to create a shallow trough. This will help the soufflé rise.
- Dust each soufflé lightly with a little icing sugar before baking in the oven for 22-25 mins until lightly golden on the top and well risen.Serve immediately.
- If you are heavy handed folding in egg whites the air will be lost and soufflés will not rise. Using a palette knife to fold them in will force you to do it slowly and gently if you’re in any doubt!
- All sorts of fruit complement elderflower and can be used in the base of the ramekins before adding the soufflé mixture for example rhubarb or strawberry.
- If you can’t get hold of fresh gooseberries you can use tinned gooseberries in syrup. They don’t need any sugar or water adding but do need to be passed through a sieve to remove the seeds.