We adapted this recipe from an idea we saw in Patrick O’Connell’s book Refined American Cuisine: The Inn at Little Washington.
This is a very simple recipe that can be made in about 10 minutes.
3 egg whites
1/4 cup sugar
pinch corn starch
Core and remove pits and seeds from the fruit. Juice or blend.
Add a pinch of cornstarch and a little of the sugar to the juice then heat over a low flame to thicken.
While the juice thickens prepare 8 ramekins.
Butter the sides and the base of each ramekin.
Pour some of the sugar into each ramekin.
Roll to coat the sides.
Place the egg whites into a mixing bowl then whisk. Once the whites begin to foam add a little of the sugar.
Whisk to stiff peaks.
Let the juice cool then fold in the egg whites 1/3 at a time.
Keep folding until the juice and the egg whites are combined.
Fill each ramekin
Remove the excess with a pallet knife.
Run your thumb around the edge of each ramekin to make a small indent.
Place the souffle in a preheated oven (375F) for 10 minutes.