Blackberry Souffle

This recipe was given to me by a great friend of mine called Isla who lived just down the road from us in Amersham.  We found out that we were virtually twins – born on the same day of the same year and we both got married in August 1959.  We even chose the same dinner service pattern as wedding presents. Later we had 2 children each, about the same age and went to the same church. Needless to say we are still in contact even though they live in a different part of the country now.  Quite a coincidence you’ll agree!

Ingredients

1 lb blackberries
4 eggs, separated
50 oz (150g) castor sugar
1 sachet unflavoured gelatine (11g)
4 tbsps white or rose wine, heated
½ pint/ 300 ml double cream, whipped stiffly
Decoration of whole blackberries and some leaves

Method

Tie a double strip of waxed or greaseproof paper around the outside of a 6-7 inch (15-18 cm) soufflé dish, to come about 2 inches (5cm) above the rim.

Rub the blackberries through a fine sieve. Whisk the egg yolks and sugar in a bowl placed over a saucepan of simmering water until the mixture is pale and fluffy. Whisk a further five minutes, off the heat. Dissolve the gelatine powder by sprinkling on the hot wine, stirring well.

Then stir the blackcurrant puree, gelatine and cream into the egg mixture. Stiffly beat the egg whites and fold in. Spoon into the soufflé dish and leave in a cold place to set 3-4 hours. Decorate, after removing the paper collar, with some blackberries and leaves.