Blueberry Soufflé
Ingredients
40 grams unsalted butter
40 grams caster sugar
500 grams frozen blueberries
3 blueberry liqueur
1 tsp. vanilla extract
40 grams cornflour
20 grams water
100 grams caster sugar
150 grams egg whites
40 grams sugar
50 grams icing sugar
Instructions
STEP 1/8
Melt the butter.
STEP 2/8
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/8
Brush the ramekins with the first item of Ingredients 1 (butter).
Add the last item of Ingredients 1 (sugar) to the ramekins.
Rotate the ramekins so the sides are completely covered in sugar and tip out any excess.
Chill in the fridge.
STEP 4/8
Attach the Cooking Chef bowl to the machine.
Add Ingredients 2 (blueberries, liqueur, vanilla) into the Cooking Chef bowl, fit the splash guard.
Cook at 110ºC on speed Stir 1 for 4 minutes or until thickened.
Transfer contents of the Cooking Chef bowl into the medium bowl.
Leave to cool.
STEP 5/8
Pre heat the oven to 190ºC.
Strain the cooled compote into a jug through a sieve to remove the seeds.
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater.
Transfer contents of the jug into the Cooking Chef bowl.
Add Ingredients 3 (cornflour, water) into the small bowl.
Stir until well combined.
Transfer contents of the small bowl into the Cooking Chef bowl.
STEP 6/8
Add Ingredients 4 (sugar) into the Cooking Chef bowl.
Mix at 100ºC on speed 2 for 2 minutes or until thickened.
Mix on speed 2 for 2 minutes.
Transfer contents of the Cooking Chef bowl into the large glass bowl.
Cover with a plastic wrap.
Leave to cool.
STEP 7/8
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add the first item of Ingredients 5 (egg whites) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 2 minutes or until soft peaks form.
With the machine running, gradually add the last item of Ingredients 5 (sugar) into the Cooking Chef bowl.
Whisk on speed 6.
Add one third of the meringue into the bowl of fruit purée.
Mix until fully combined.
Gently fold in another one third of the meringue – be careful not to overmix.
Gently fold in the last one third of egg white.
Spoon the mixture into the ramekins, filling up to the top.
Use a spatula to scrape across the top to level.
Run a small knife or the tip of your thumb around the top edge of the ramekin to prevent the mixture sticking.
Place the ramekins onto the baking tray.
Bake for 8 minutes at 190ºC.
STEP 8/8
Dust with Ingredients 6 (icing sugar).
Serve immediately.
Blueberry Soufflé
Ingredients
40 grams unsalted butter
40 grams caster sugar
500 grams frozen blueberries
3 blueberry liqueur
1 tsp. vanilla extract
40 grams cornflour
20 grams water
100 grams caster sugar
150 grams egg whites
40 grams sugar
50 grams icing sugar
Instructions
STEP 1/8
Melt the butter.
STEP 2/8
Lift the Cooking Chef head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/8
Brush the ramekins with the first item of Ingredients 1 (butter).
Add the last item of Ingredients 1 (sugar) to the ramekins.
Rotate the ramekins so the sides are completely covered in sugar and tip out any excess.
Chill in the fridge.
STEP 4/8
Attach the Cooking Chef bowl to the machine.
Add Ingredients 2 (blueberries, liqueur, vanilla) into the Cooking Chef bowl, fit the splash guard.
Cook at 110ºC on speed Stir 1 for 4 minutes or until thickened.
Transfer contents of the Cooking Chef bowl into the medium bowl.
Leave to cool.
STEP 5/8
Pre heat the oven to 190ºC.
Strain the cooled compote into a jug through a sieve to remove the seeds.
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater.
Transfer contents of the jug into the Cooking Chef bowl.
Add Ingredients 3 (cornflour, water) into the small bowl.
Stir until well combined.
Transfer contents of the small bowl into the Cooking Chef bowl.
STEP 6/8
Add Ingredients 4 (sugar) into the Cooking Chef bowl.
Mix at 100ºC on speed 2 for 2 minutes or until thickened.
Mix on speed 2 for 2 minutes.
Transfer contents of the Cooking Chef bowl into the large glass bowl.
Cover with a plastic wrap.
Leave to cool.
STEP 7/8
Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool.
Attach the Cooking Chef bowl to the machine.
Add the first item of Ingredients 5 (egg whites) into the Cooking Chef bowl, fit the splash guard.
Whisk on speed 6 for 2 minutes or until soft peaks form.
With the machine running, gradually add the last item of Ingredients 5 (sugar) into the Cooking Chef bowl.
Whisk on speed 6.
Add one third of the meringue into the bowl of fruit purée.
Mix until fully combined.
Gently fold in another one third of the meringue – be careful not to overmix.
Gently fold in the last one third of egg white.
Spoon the mixture into the ramekins, filling up to the top.
Use a spatula to scrape across the top to level.
Run a small knife or the tip of your thumb around the top edge of the ramekin to prevent the mixture sticking.
Place the ramekins onto the baking tray.
Bake for 8 minutes at 190ºC.
STEP 8/8
Dust with Ingredients 6 (icing sugar).
Serve immediately.