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Le Cordon Bleu News, 06/29/2011
Canada Day Recipe - Iced Minted Blackcurrant Soufflé
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About this recipe

The flavours of mint and blackcurrant go so well together in these tangy, creamy soufflés. They taste rich and delicious – like iced fruit mousses. Make them in high summer, when fresh blackcurrants are in season, and serve with crisp sweet biscuits.

Iced minted blackcurrant soufflés


Preparation time: 20-30 minutes
Total time: 30 minutes


Iced minted blackcurrant soufflés
300g (10oz) blackcurrants
60g (2oz) sugar
4 egg whites
175g (6oz) caster sugar
200 ml (7 fl oz) whipping cream
200 ml (7 oz) Greek yogurt or natural yogurt
3 tablespoons crème de menthe
edible flowers and leaves, to decorate (optional)

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  1. Tie parchment paper collars around eight 100 ml (3 ½ fl oz) glass dishes or ramekins to come about 2.5 cm (1 inch) above the rims. Top and tail the blackcurrants.
  2. Dissolve the sugar in a saucepan in 100 ml (3 ½ fl oz) water. Add the blackcurrants and simmer for 3 - 4 minutes, then pour into a food processor or blender. Work to a purée, then pour through a sieve into a bowl to remove the skins and seeds.
  3. Whisk the egg whites until stiff, then whisk in the caster sugar a little at a time to make a shiny meringue. Half whip the cream in a separate large bowl, then fold together with the blackcurrant purée, yoghurt and crème de menthe. Fold in the meringue.
  4. Pour into the prepared dishes, level the surface and freeze until firm, at least 4 hours.
  5. To serve: Untie and remove the paper collars, then decorate with edible flowers and leaves if you like. Serve immediately.

Note:Crème de menthe is a sweet mint-flavoured liqueur which may be green or white. You can use either although the white crème de menthe is best because it will not alter the colour of the mixture.

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