Hot cherry souffle

Hot cherry souffle. Photo / Supplied

Serves 6

50g softened butter
100g caster sugar for lining ramekins
1 tbsp cornflour, mixed with 25ml water
260ml cherry coulis for souffle base
2 tbsp caster sugar
12 egg whites, at room temperature
2 tbsp caster sugar
190ml cherry coulis, heated

Preheat oven to 200C. Line ramekins with butter then with caster sugar.

Bring cherry coulis to boil in saucepan. In another saucepan, combine the sugar and 25ml water and bring to boil. Simmer for 3-5 minutes or until it reaches 118C.

Whisk the coulis into the syrup then whisk in the cornflour slurry and cook for 4 minutes. Pass through a sieve. Cool. Whisk to soft peaks then rain in the sugar until whites are shiny. Take of the whites and fold into the cherry base.

Carefully fold through the remaining whites. Spoon into ramekins. Smooth off the surface. Run your thumb round the inside edge so that souffle rises evenly. Bake for 8 minutes, it should still be slightly undercooked in the centre.

Make a cut in the middle and pour the coulis inside.

Dust with icing sugar and serve.