Blackberry and Lemon Soufflé - SuperValu
Week-old eggs at room temperature will give the most volume and a lighter souffle
Ingredients
- 300 g SuperValu Blackberries
- 100 g SuperValu Icing Sugar
- 2 tbsp SuperValu Lemon Juice
- 55 g Caster Sugar
- 3 large Fresh Egg yolks
- 350 ml Milk
- 20 g SuperValu Cornflour
- 1 - SuperValu Vanilla Pod split
- 50 g Caster Sugar
- 300 g Crème Pâtissière cold and set
- 8 - Fresh Egg
- 0 - SuperValu Icing Sugar to dust
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