Strawberry souffle

 Strawberry souffle


  1. Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.
  2. Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the conserve, then spoon the soufflé mixture into the prepared ramekin dishes.
  3. Bake on a centre shelf in the preheated oven for 12-15 minutes.
  4. Lightly dust with the icing sugar and serve immediately.

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A Bonne Maman recipe


For an equally gorgeous soufflé, try cherry , blackcurrant or raspberry jam. Put a small scoop of solid ice cream in the base of each ramekin before adding the meringue for a Baked Alaska-type pudding


1 tbsp butter
4 large free-range egg whites
125 g (4 oz) caster sugar
4 tbsp Bonne Maman Strawberry Conserve
1 tbsp icing sugar, to dust


Time: 10 mins
Serves: 4
Nutrition: n/a