Berry soufflé

For the coulis, place all of the ingredients in a mixing bowl, cover with plastic wrap and place over a double boiler on medium heat. Allow the berries to cook slowly until they become a purée and the vanilla is infused properly, about 30 – 45 minutes. When the berries are a pulp, push the mixture through a fine sieve. Discard the skin and the vanilla pod.

For the crème patissière, bring the milk and cream to scalding point (almost to a boil) in a small saucepan. Whisk the egg yolks and castor sugar together until smooth and creamy. Sieve the cornflour and flour together and add to the sugar and egg yolk mixture. Whisk until smooth. Add a ladle of hot cream and milk to the mixture and whisk until smooth. Repeat until all the cream and milk mixture is incorporated into the egg yolk and flour mixture.

Place the creamy mixture in a small saucepan and whisk over low heat until thick and smooth, about 5 – 10 minutes. When thick, remove from the heat and chill in a clean covered container in the fridge. Stir the crème patissière every now and then to prevent a skin from forming. When the crème patissière is chilled, mix with the berry coulis and set aside.

Preheat the oven to 190°C. Grease four ramekins generously with butter, followed by a coating of castor sugar. Tap out any excess sugar. Whisk the egg whites until light and frothy. Start adding the castor sugar, a tablespoon at a time. Continue to whisk until light and all the sugar is dissolved.

Add a third of the meringue to the crème patissière and berry mixture and stir in gently. Add the rest of the meringue and fold in using a large spoon.

Fill the ramekins halfway and tap lightly on the counter to ensure the mixture is evenly spread. Make sure the top half and sides of the ramekins are clean, and that none of the mixture has spilled down the sides. Turn the oven down to 180°C. Place the ramekins on an oven tray and bake in the oven, about 10 – 12 minutes. The soufflé should still have a slight wobble in the centre when serving.