Soft meringue souffle with toffee topping, strawberries and strawberry syrup

Queen's Soufflé

A soft meringue souffle with a delicious toffee topping

Yields4 ServingsPrep Time15 minsCook Time30 mins
Souffle
 4 Egg whites
 45 g Castor sugar
 Pinch of salt
 • Butter & extra castor sugar to grease and dust ceramic ramekins (1-cup volume)
Toffee caramel topping
 ½ cup Sugar
 ¾ tbsp Water
1

Preheat oven to 180 degrees C.

2

Grease ceramic ramekins with butter. Sprinkle thoroughly with extra castor sugar till well coated.

3

Beat egg whites with salt till soft peaks form. Gradually add sugar and beat until the mixture holds stiff peaks.

4

Spoon the meringue mixture carefully into the greased & sugared ramekins. Then smooth the tops lightly with the back of the spoon.

5

Place ramekins into a baking tin or ceramic dish filled with boiling water. Make sure the water level is halfway up the sides of the ramekins.

6

Place the baking dish and ramekins into the preheated oven and bake for 40 minutes.

7

Remove ramekins from the oven and leave to cool. The soufflés will probably shrink a little. Remove from the water bath and refrigerate uncovered for 1 hour.

Toffee caramel topping:
8

Bring the water and sugar to a boil. Stir just until the sugar dissolves.

9

Then boil slowly without stirring until the caramel is light brown.

10

Unmould the souffles onto serving plates and pour over the toffee immediately.

11

Spoon syrup from your favourite poached fruit (e.g. rhubarb, berries or plums) around the base of the souffles. Refrigerate until ready to serve.

12

Just before serving top with fresh berries or the poached fruit of your choice.

Ingredients

Souffle
 4 Egg whites
 45 g Castor sugar
 Pinch of salt
 • Butter & extra castor sugar to grease and dust ceramic ramekins (1-cup volume)
Toffee caramel topping
 ½ cup Sugar
 ¾ tbsp Water

Directions

1

Preheat oven to 180 degrees C.

2

Grease ceramic ramekins with butter. Sprinkle thoroughly with extra castor sugar till well coated.

3

Beat egg whites with salt till soft peaks form. Gradually add sugar and beat until the mixture holds stiff peaks.

4

Spoon the meringue mixture carefully into the greased & sugared ramekins. Then smooth the tops lightly with the back of the spoon.

5

Place ramekins into a baking tin or ceramic dish filled with boiling water. Make sure the water level is halfway up the sides of the ramekins.

6

Place the baking dish and ramekins into the preheated oven and bake for 40 minutes.

7

Remove ramekins from the oven and leave to cool. The soufflés will probably shrink a little. Remove from the water bath and refrigerate uncovered for 1 hour.

Toffee caramel topping:
8

Bring the water and sugar to a boil. Stir just until the sugar dissolves.

9

Then boil slowly without stirring until the caramel is light brown.

10

Unmould the souffles onto serving plates and pour over the toffee immediately.

11

Spoon syrup from your favourite poached fruit (e.g. rhubarb, berries or plums) around the base of the souffles. Refrigerate until ready to serve.

12

Just before serving top with fresh berries or the poached fruit of your choice.

Queen’s Soufflé