Berry Pancake Soufflé

Name: Berry Pancake Soufflé
Ingredients: 4 None eggs, separated; 2 tbsp granulated sugar; 2 1/2 tbsp butter; 1/4 lb raspberries; 1/4 lb blueberries; 1/2 lb strawberries, washed, hulled, halved; 2 tbsp powdered sugar + extra, to dust; 1 tbsp liqueur (optional); None None whipped cream, to serve

9 ingredients

5 steps

Ingredients

4 None eggs, separated
2 tbsp granulated sugar
2 1/2 tbsp butter
1/4 lb raspberries
1/4 lb blueberries
1/2 lb strawberries, washed, hulled, halved
2 tbsp powdered sugar + extra, to dust
1 tbsp liqueur (optional)
None None whipped cream, to serve

Directions

1

Preheat broiler.
2

Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Whisk egg yolks separately then fold into egg whites.
3

Melt butter in a 10-12 inch ovenproof frying pan, swirling to coat surface. Pour egg mixture into pan. Cook for 2-3 mins, until edges are lightly golden. Add 3/4 of the raspberries and blueberries. Broil for 1-2 mins, until top is set and light golden brown.
4

Meanwhile, to make the sauce, puree strawberries, powdered sugar and liqueur, if using, until smooth.
5

Cut pancake souffle into quarters and drizzle with strawberry sauce. Serve topped with whipped cream and remaining fruit. Dust with powdered sugar.