- 130g whites
- 40g sugar
- 40g sugar
- 90g puree
fruit soffle
mark fletcher
13th February 2011
fruit soffle
this recipe works for most purees..boiron can be used
hold time of 6 mins out of oven for ease of the plate carriers
makes 4-6 can be made just b4 service
Ingredients
Method
whip the whites with the first 40g of sugar until soft peak
add the second 40g of sugar and whipp until stiff peak
fold in puree
bake @185deg for 6 mins
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