Fruit Soufflés

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter eight 125 ml (1/2 cup) ramekins and sprinkle with sugar.

2. 2

   In a food processor or blender, purée the fruit until smooth. Strain, if necessary. You'll need 180 ml (3/4 cup) of purée.

3. 3

   In a saucepan, combine the sugar and cornstarch. Add the fruit purée and stir to combine. Bring to a boil over medium heat, stirring with a whisk and simmer gently for 1 minute, until it thickens. Remove from the heat and let cool.

4. 4

   In a large bowl, combine the egg and egg yolk. Gradually add the lukewarm fruit mixture, whisking until smooth. Set aside.

5. 5

   In another bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.

6. 6

   With a whisk, stir about one quarter of the meringue into the fruit mixture. With a spatula, gently fold in the remaining meringue.

7. 7

   Spoon into the ramekins (ideally to at least 1-cm / ½-inch of the edge) and smooth the top. Bake for about 20 minutes or until the soufflés have risen and are golden brown. Serve immediately.