Kate Cousins' Mixed Fruit Soufflés

Mixed Fruit Souffles / Kate Martens (p)

 Jackie Cameron
Kate Cousins’ world-class soufflé was inspired by Chef Charlie Lakin at Kate’s practical placement: 9th Avenue Bistro, in Durban. If you have always been too scared to make a soufflé - this should be the first recipe you ever attempt, fullproof we believe.
— Jackie Cameron

Mixed Fruit Soufflés

Yields: 8-10 Soufflés

Ingredients:

  • 500g fresh peach puree (start with about 800g peaches, roughly chop up the peaches-skin on-and place into a small pot with a little water and bring to the boil, cook until soft-remove peach pips and discard.)
  • 250g white sugar
  • 30g cornflour
  • 250g fresh blueberries (Kate used Raspberries but blueberries are more readily available at the moment, hence we used these)
  • 125g white sugar
  • 15 g cornflour
  • 300g peach puree base, taken from the steps before
  • 150g egg whites
  • 300g blueberry base, taken from steps before
  • 150g egg whites

Extra

  • Melted butter
  • Caster sugar
  • Icing Sugar, dusting

Method:

  1. Take the cooked peach puree and heat with the sugar and cornflour until it boils, remove and strain. Set aside and cool.
  2. Heat the blueberries, white sugar and cornflour until boiling to remove the cornflour taste-liquidise and strain. Allow cooling.
  3. Heat oven to 200° C, we use our ELBA cooker for soufflés.
  4. Then take your 8 soufflé moulds, using melted butter and a brush - brush from the centre of the dish - upwards and outwards with the butter. Place into the fridge to chill. Once chilled line with caster sugar and set aside in the fridge.
  5. Start whisking the 300g of egg whites to stiff peak.
  6. Place the two base amounts in separate bowls.
  7. Once the whites are whisked, weigh and divide this amount and lightly fold into the separate bases.
  8. Once all is incorporated separately, layer the mixture within the soufflé mould-layer for layer until all moulds are full.
  9. Place into the oven for 10 minutes on the middle shelf with no soufflé moulds touching, have icing sugar ready for a dusting and serve with your favourite icing.