Recipe: My Blackcurrant souffle

Ingredients
225g blackcurrants- frozen from last seasons Batch picked
150g granulated sugar
A knob of unsalted butter
3 egg whites
Some icing sugar

Method
Pre heat the oven to 200c
Liquidise the black currants and sieve into a saucepan with 50g of the sugar, bring to a simmer and reduce to a thin syrup, remove from the heat and allow to cool

Grease two ramikins with the butter. Then dust with the remaining sugar, ensuring an even covering.

In a bowl, whisk the egg whites to a stiff peak. Add the remaining sugar and whisk again until the mixture is glossy

Using a large spoon fold in the blackcurrant syrup, at this stage be careful not to beat the mix so the air stays in the egg whites

Spoon the mixture into the ramikins, bake for 20 minutes or until risen, remove from the oven, dust with icing sugar and serve immediatly