Method

• Blackcurrant Soufflé
• Place the blackcurrants in a heavy-based pan with the caster sugar. Mash down with a hand-held masher until they start to release their juices then simmer for about 10 minutes until you have achieved a jam-like consistency, stirring regularly.
• Pass the blackcurrant puree through a fine sieve into a bowl and then stir in the cornfour so that it thickens the puree slightly. Leave to cool.
• When ready to cook the soufflés, preheat the oven to 180C (350F), Gas mark 4. Generously grease 8 x 200ml ramekins and dust with caster sugar, shaking out any excess. Whisk the egg whites in a separate bowl until stiff, then fold into the thickened blackcurrant puree. Use to fill the prepared ramekins and level the tops with a palette knife.
• Arrange the soufflés on a baking sheet and bake for 10-12 minutes until well risen and golden brown on the top.
• Serve
• Dust with icing sugar and arrange on plates with a separate ramekin of vanilla ice cream decorated with the berries. Serve at once.