- 3 cups fresh or frozen mixed berries
- ½ cup sugar
- ¼ cup water
- 1 tsp vanilla essence
- 1 tsp lemon juice
- 1 tbsp cornflour mixed with 1 tbsp cold water to form a paste
- 3 large egg whites, at room temperature
- ½ cup caster sugar
Preheat the oven to 190˚C.
Combine berries, sugar, water, vanilla essence and lemon juice in a saucepan and bring to a simmer over medium heat. Add the cornflour paste and stir until slightly thickened. Simmer for 2 to 3 minutes.
In a large mixing bowl, beat egg whites and caster sugar until thick and glossy, and the sugar has fully dissolved.
Bring the berry mixture back to a boil. Gently fold ¾ cup of the boiling berry mixture into the meringue.
Divide the remaining berry sauce between 4 ramekins and top with the meringue mixture.
Bake the soufflés for 5 to 6 minutes until they are just beginning to brown. (Do not overcook or they will shrink.) Remove from the oven and serve immediately.