the simplest way to make a souffle

4 ingredient berry souffle

Last weekend I cooked dinner for a big group of friends.

It was actually a wedding gift for the lovely Aggie and Geoff who tied the knot back in November.

For some reason I got it in my head that I wanted to serve a souffle for dessert. I guess I was after something decadent and celebrational, yet light.

To cut a long story short, I decided to follow a recipe from one of my favourite Melbourne restaurants, Cumulus Inc.

It took a good two hours to get everything ready. And the results were pretty dismal.

As we sat down to eat them, I was kicking myself for not sticking to my ‘tried and true’ simple souffle recipe.

Next time, you know what I’ll be making…


Super Simple Berry Souffles
serves 3

1 tablespoon butter or vegetable oil
4 egg whites
1/3 cup caster sugar
1/3 cup – 1/2cup berry jam
semi whipped cream, to serve.

1. Preheat your oven to 200C (400F). Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side.

2. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. Gradually whisk in the sugar a little at a time until it is all incorporated and the mixture is smooth and glossy.

3. Fold through 1/3C jam then taste. Adding more jam if you think it needs a more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You’ll have some left over.

4. Prepare your guests for dessert. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top.

Serve immediately with cream passed separately.

Jules x

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