May 16, 2011 - 16:11 BST hellomagazine.com Strawberry soufflés GALLERY Ingredients (Serves 4)1 tbsp butter 4 large free-range egg whites 125g/4½oz caster sugar 4 tbsp Bonne Maman Strawberry Conserve 1 tbsp icing sugar, to dust Method Preheat the oven to 200°C, 400°F, Gas 6. Lightly grease 4 small deep ramekin dishes with butter, then place in a medium roasting tin. In a very clean, dry bowl, whisk the egg whites until stiff then whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy. Fold in the conserve then spoon the soufflé mixture into the prepared ramekin dishes. Bake on a centre shelf in the preheated oven for 12-15 minutes. Lightly dust with icing sugar and serve immediately. COOK’S TIPS For equally gorgeous soufflés, try using Bonne Maman Berries and Cherries, Blackcurrant or Raspberry Conserve. For a baked Alaska-type pudding, put a small scoop of solid ice cream in the base of each ramekin before adding the soufflé mixture.
