Blueberry and Rooibos Soufflé


Serves 6

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Wine PairingServe with Nederburg Winemaster's Reserve Cabernet Sauvignon.
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Blueberry and Rooibos Compote:

  • 2 rooibos teabags
  • 250ml (1 cup) boiling water
  • 100g frozen blueberries
  • 20g granulated sugar


  • 165ml full cream milk
  • 80ml fresh cream
  • 2.5ml (½ tsp) vanilla extract
  • 60ml (4 Tbsp) cake flour
  • 4 egg yolks
  • 4 egg whites
  • 60g castor sugar, plus extra for coating the ramekins
  • Icing sugar, for dusting


Steep the teabags in a cup of boiling water for about 10 minutes. Discard the bag.

Transfer the tea into a small saucepan, add blueberries and sugar.

Simmer at a low temperature and reduce. Keep a watchful eye not to burn the syrup.

When the syrup is thick, remove from the stove and set aside to cool down completely. This could take a couple of hours.

For the soufflé: Preheat oven to 200°C.  Spray the ramekins with non-stick cooking spray then coat the sprayed inside with castor sugar, tilting and turning to ensure the bottom and sides are coated.

In a saucepan, combine milk, cream, vanilla extract and flour.  Whisk continuously until the mixture thickens up.  Remove from the stove and leave to cool down until lukewarm before whisking in egg yolks.

Whisk the egg yolks into the milk mixture one at a time to form a smooth and creamy consistency. Mix in the compote using a rubber spatula.  Set aside.

In another bowl, use an electric beater to whip egg whites and sugar until stiff peak is formed.

Using a rubber spatula, fold the egg yellow mixture into the egg whites until blended.

Pour the soufflé mixture into prepared ramekins and fill them up to the rim. Use a metal spatula to create a smooth surface and wipe batter off the sides of the ramekins.  Bake for about 20 minutes.

Dust the soufflés with icing sugar and serve immediately.

Recipe courtesy of Nederburg.