Pomegranate Souffles w/ Rose & Raspberry Cream
Cook Time 30 minutes
For the soufflés
200ml pure pomegranate juice
2 slightly rounded tsp cornflour
30g caster sugar, plus 11/2 tbsp more for the
meringue, plus more for the ramekins
soft unsalted butter, for the ramekins
2 egg whites
For the rose and raspberry cream
120g double cream
20g caster sugar, or to taste
2 tsp rose water, or to taste
Whisk 25ml of the pomegranate juice into the cornflour. Bring the remaining juice to a boil and reduce to 125ml; it takes around four minutes and you will need to pour it back into the measuring jug to check (don’t worry if it slightly over-reduces).
Add the 30g of sugar over the heat and, once it has dissolved, whisk in the cornflour slurry (it will thicken almost immediately). Return to a boil, whisking all the while, then boil for 1–11/2 minutes. Scrape into a container you can blend in. Set aside to cool.
Meanwhile, butter the ramekins well and dust with sugar, turning the ramekins so they are all well coated. Tap out the excess.
Preheat the oven to 180C/350F. Whisk the egg whites until they reach soft peaks, sprinkle in the extra 1½ tbsp sugar and continue whisking until the meringue is glossy and firm.
Blend the pomegranate mixture until smooth once more. Place in a large bowl and whisk in around one-quarter of the egg white mix. Then, using a large spoon, carefully fold in the rest, trying to keep the lightness as you incorporate all the little lumps. Do not over-mix. Spoon equally into the ramekins and flatten the tops with a palette knife or other knife. Run the tip of your thumb around the inner rim of the ramekins and place on the middle shelf of the oven.
Bake for eight to nine minutes, or until well risen and slightly golden on top. Serve immediately with the rose and raspberry cream.
Rose and Raspberry Cream
Take 50g of the berries, mash well and push through a nylon sieve. Stir into the cream with the sugar and rose water. Fold in the whole raspberries, taste and adjust the sugar and rose water to taste.