Create and Cook 2010: Vanilla Soufflé with Marinated Summer Fruits - Serves 2


Ingredients (Marinated Fruits):

  • 3 tbsp summer berry cordial
  • 1 lime, zest and juice
  • 250g mixed Hampshire summer fruits: strawberries, raspberries,blueberries, redcurrants
  • Small bunch mint leaves, chopped

Ingredients (Soufflé):

  • 25g melted butter
  • 25g caster sugar
  • 2 Claytons medium free range eggs, separated
  • 1 lemon, zested
  • 1 tbsp icing sugar
  • 150g Ricotta cheese
  • ½ tsp vanilla extract
  • 2 tsp cornflour

Full Method


Preheat oven to 220ºC / Gas Mark 7

  1. To marinate the fruits, pour the berry cordial and lime juice into a saucepan. Add the fruit and stir gently. Simmer for 2 minutes. Remove saucepan from the heat and leave to cool.
  2. To make the soufflé, lightly brush 2 individual soufflé dishes with the melted butter and dust with caster sugar. Mix together the egg yolks, lemon zest, icing sugar, Ricotta, vanilla extract and cornflour in a bowl. Put the egg whites into a separate bowl and whisk until stiff. Fold 1 tbsp into the Ricotta mixture to loosen it, then gently fold in remaining egg whites.
  3. Pour mixture into the soufflé dishes, and place into a deep roasting tin. Fill the tin with water to halfway up the dishes, making a ‘Bain Marie’.
  4. Bake in the oven for 15 minutes until soufflés are risen and golden brown. Serve with the marinated fruits and chopped mint leaves.
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