Frozen berry 'souffl茅'
A refreshing no-churn ice cream that鈥檚 easy to prepare ahead. Perfect for a dinner party.
Ingredients
- 1kg/2lb 4oz mixed berries (e.g strawberries, raspberries, blueberries, blackcurrants), hulled, plus extra to decorate
- 400g/14oz caster sugar
- 1 lemon, juice only
- 4 free-range egg whites
- 80ml/3fl oz whipping cream
Method
Blend the berries with 150g/5陆oz of the sugar in a blender, then pass through a fine sieve and add lemon juice to taste.
Prepare 10 x 9x6cm/3陆x2鈪搃n individual souffl茅 dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim.
Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved, bring to the boil, skim off the foam and cook to 120C, testing with a sugar thermometer.
Whisk the egg whites until foamy in a stand mixer, then pour the hot sugar directly onto the whites while whisking, avoiding the beaters. Continue beating until the meringue is cool.
Whip the cream until soft peaks form. Fold it into the meringue along with the berry pur茅e. Spoon into the prepared souffl茅 dishes. Cover and freeze for 12 hours.
Remove the collars and decorate with fresh berries to serve.
