Ingredients

• 4 tsp cornflour
• 250ml/9fl oz full-bodied red wine
• 100g/3½oz caster sugar
• butter
• for greasing
• caster sugar
• for dusting
• 3 free-range eggs
• whites only
• 30g/1oz caster sugar
• 4 tbsp base (see above)
• 250g/9oz mixed strawberries
• blueberries
• blackberries
• raspberries and redcurrants
• 2 tbsp caster sugar
• 8 mint leaves
• finely sliced
• 4 tbsp crème fraîche
• to garnish
• 1 tbsp basil cress
• to garnish

Directions

• To make the base
• place the cornflour in a mixing bowl and gradually stir in the wine.
• Transfer the mixture to a saucepan and bring to the boil
• stirring continuously. Boil for one minute then remove the pan from the heat.
• Place the sugar in a clean small pan with a splash of water and boil until it reaches 121C/250F or until it becomes syrupy
• taking care not to burn the sugar.
• Pour the syrup over the cornflour and wine mixture
• allow to cool before transfering to a food processor or blender and blend until smooth then chill until ready to use.
• For the soufflé
• preheat the oven to 175C/350F/Gas3½. Butter four ramekins
• each 7.5cm/3in wide and 4cm/11/2in high
• and dust the insides with caster sugar.
• Whisk the egg whites until they hold soft peaks
• then gradually add the sugar and continue whisking until the mixture is glossy.
• Place the cold base in a mixing bowl and whisk in half the egg white mixture. Fold in the remaining egg white mixture
• ensuring everything is thoroughly amalgamated.
• Fill the ramekins with the soufflé mix and bake for eight minutes.
• For the mixed berry salad
• mix the berries with the sugar and mint leaves and set aside to macerate for a couple of minutes.
• To serve
• spoon the berry salad into four small dishes
• and top with a spoonful of crème fraiche and a few leaves of basil cress. Place each dish on a plate and place the soufflés alongside. Serve immediately.