Most home cooks are scared of soufflés, but this really is a foolproof, quick and easy recipe.
I really love soufflé, and this can be adapted to sweet or savoury. Play with this recipe and then let your imagination run. It is just important to remember that with a soufflé you want the egg whites to remain airy…so do not mix too vigorously and your Soufflés will always rise perfectly.
For this recipe I am using a strawberry mouse. But you can use any fruit (mango, rhubarb, passion fruit etc).
TOP TIP: Your fruit mousse needs to be quite thick. If it is thin when you have blitzed it, just put it in a saucepan on a medium heat on the stove. Mix a teaspoon of corn flour with 2 table spoons of water into a smooth paste. When the mousse starts to bubble, add the corn flour paste and stir well until it starts to thicken. You need to cook it for a new minutes to cook out the flour taste, but still continuously. Set aside to cool completely, because you do not want to cook the egg whites with a “hot” mouse later.