Ingredients

• 1kg/2lb 4oz mixed berries (e.g strawberries
• raspberries
• blueberries
• blackcurrants)
• hulled
• plus extra to decorate
• 400g/14oz caster sugar
• 1 lemon
• juice only
• 4 free-range egg whites
• 80ml/3fl oz whipping cream

Directions

• Blend the berries with 150g/5½oz of the sugar in a blender
• then pass through a fine sieve and add lemon juice to taste.
• Prepare 10 x 9x6cm/3½x2â…“in individual soufflé dishes by tying a piece of greaseproof paper around the edges to form a collar that stands 5cm/2in above the rim.
• Dissolve the remaining 250g/9oz of sugar in 250ml/9fl oz of water in a saucepan over a low heat. When the sugar has completely dissolved
• bring to the boil
• skim off the foam and cook to 120C
• testing with a sugar thermometer.
• Whisk the egg whites until foamy in a stand mixer
• then pour the hot sugar directly onto the whites while whisking
• avoiding the beaters. Continue beating until the meringue is cool.
• Whip the cream until soft peaks form. Fold it into the meringue along with the berry purée. Spoon into the prepared soufflé dishes. Cover and freeze for 12 hours.
• Remove the collars and decorate with fresh berries to serve.