1. Brush ramekins with soft butter, chill 30 minutes, repeat and chill again. Sprinkle with caster sugar before filling.
2. Weigh fruit purée and the 50 g sugar into the TM bowl. Cook 1½ minutes/100°C/Speed 1½ until bubbling. Meanwhile, combine the corn flour with the fruit juice or water.
3. Set to 1 minute/100°C/Speed 2 and avoiding the blade unit, immediately pour the corn flour liquid onto the turning fruit mixture so it cooks for the 1 minute and thickens. Transfer to a storage container, cool, refrigerate until required.
4. Weigh out 40g of the thickened fruit purée into a large bowl. Set aside.
5. Ensure the TM bowl is very clean and grease free or use your second (clean) TM bowl. Insert the Butterfly Whisk. Weigh the egg whites into the TM bowl. Weigh the 25 g sugar into a small dish set on top of the TM lid. Set 2 minutes/Speed 4 and after 10 seconds pour in the sugar & the cream of tartar. When the timer shows 15 seconds remaining, TURN OFF.
6. Fold 1/3 of the whites into the fruit base. Fold in another 1/3 then finally fold in the rest. Fill prepared ramekins, set well apart onto a tray, and bake in top of preheated 180°C fan oven for 6 minutes. Remove, sprinkle with icing sugar (optional) and serve immediately.
Chris’ Tip: To get perfectly whisked egg whites the timing is vitally important. Leave for longer & they will over whip and be lumpy. Turn off early and they won’t be stiff enough to hold the soufflé.
Please also note that the Whisk attachment is only to be used at maximum Speed 4.
Janie’s Tip: To make one large soufflé for sharing, double the recipe above and use a 1.5 litre soufflé dish. Bake in the middle of a preheated 180°C fan oven (or 200°C without fan) until well risen and starting to get a hint of colour on top, about 18 to 25 minutes. Aga Ovens – bake on the floor of the Roasting Oven for 15 to 22 minutes. (The timings vary with different types of ramekins/dishes.)
Janie’s Tips for making Fruit Purées: To make fruit purée, blend fruit in TM until very smooth. For apricots, mangoes, apples, pears, peaches, nectarines, remove cores and pips and peel mangoes and pears before puréeing. For melon, peel and remove seeds then blend. For rhubarb, remove leaves (they’re poisonous), cut in 2 cm chunks then blend. For raspberries, blueberries, blackberries, strawberries, blend first then press through a sieve to remove the seeds. For fruit that has pips that are difficult to remove (e.g. small plums, greengages, damsons, gooseberries), mix and cook 500 g whole fruit 10 to 15 minutes or longer/100°C/Speed 1 to 2/Reverse Blade Direction until the flesh is separated from the pips, then pour into the internal steaming basket or a sieve set over a bowl or a second TM bowl, press fruit through and discard pips, then return to TM to blend. For pineapple, remove skin and core, then blend chunks (you’ll need to use agar agar instead of corn flour with pineapple as the acid in the pineapple doesn’t allow corn flour to cause thickening). For some of the more sour fruits, you may need to use a little more than the 50g sugar in the recipe above, but for best results the cooked purée should be slightly tart to balance the sugar in the egg white mixture – for the same reason, you might like to add tartness to a very sweet cooked purée by adding a squeeze of fresh lemon juice. If I have lots of fruit, I like to make a large batch of fruit purée 400 g to 1 kg at a time, as any extra can be frozen and used for a multitude of recipes throughout the year!