Blueberry Soufflés

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    304
based on 21 ratings

These souffles use frozen blueberries which create a vibrant purple colour and delicious fruity flavour. Dust with icing sugar and serve straight from the oven. If you are not baking the soufflé immediately you can fill the ramekins with the mixture and rest in the fridge for a couple of hours. Bake in a preheated oven and add a couple of minutes onto the cooking time.

Inspired by: https://youtu.be/5W8XibscRBI

recipe updated 21 Feb. 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    40 g
  • Caster sugar icon
    Caster sugar
    180 g
  • Frozen blueberries icon
    Frozen blueberries
    500 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Blueberry liqueur icon
    Blueberry liqueur
    3 tablespoons
  • Cornflour icon
    Cornflour
    40 g
  • Water icon
    Water
    20 ml
  • Egg white icon
    Egg white
    150 g
  • Icing sugar icon
    Icing sugar
    50 g

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Ramekin
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Small bowl
  • kCook icon Large glass bowl

Step preview

  1. Prepare 6 clean ramekins
  2. Brush with unsalted butter
  3. Add caster sugar to the ramekins
  4. Rotate the ramekin so the sides are completely covered and tip out any excess sugar
  5. Chill in fridge and continue
  6. Attach the Creaming Beater
  7. Add frozen blueberries, vanilla extract and blueberry liqueur to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Cook until thickened - 4 min, 110°C, Stir 1
  10. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
  11. Pre-heat oven - 190°C
  12. Strain the cooled compote into a jug through a sieve to remove the seeds
  13. Clean Cooking Chef bowl
  14. Attach the Creaming Beater
  15. Transfer content of jug to Cooking Chef XL Bowl
  16. Add cornflour and water to a clean small bowl
  17. Stir with teaspoon until well combined
  18. Transfer cornflour mixture to Cooking Chef XL Bowl
  19. Add caster sugar to the Cooking Chef XL Bowl
  20. Mix until thickened - 2 min, 100°C, Speed 2
  21. Mix - 2 min, Speed 2
  22. Transfer content of Cooking Chef XL Bowl to large glass bowl
  23. Cover with plastic wrap and let cool
  24. Clean Cooking Chef bowl
  25. Attach the Whisk
  26. Add egg white to the Cooking Chef XL Bowl
  27. Whisk until soft peaks form - 2 min, Speed 6
  28. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  29. Whisk with splashguard fitted - Speed 6
  30. Add one third of the meringue into the bowl of fruit puree and mix until fully combined
  31. Gently fold in another one third of the meringue – be careful not to over mix or lose volume
  32. Gently fold in the last one third of egg white
  33. Spoon into the individual ramekins filling up to the top
  34. Use a spatula to scrape across the top to level
  35. Run a small knife or the tip of your thumb around the top edge of the ramekin to prevent the mixture sticking
  36. Place the ramekins on a baking sheet
  37. Bake - 8 min, 190°C
  38. Dust with icing sugar
  39. Serve immediately
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