All things pink for a baby shower lunch – Valli Little’s Mixed Berry Souffle



Don’t be scared off by the thought of a souffle – I would never normally bother as the risk and fuss factor is too high but this one is actually easy to make, truly, and most of it can be prepared in advance before your friends arrive.  It’s light and fluffy and perfect for a girly special occasion.

I had a lunch at home yesterday for a lovely friend who is about to have a baby, it’s a girl so we had lots of pink!


I used Valli Little’s recipe her for “Make-ahead Berry Souffles” from the May 2014 Delicious Magazine. Mine weren’t quite as pretty as Valli’s are in her picture but they still impressed the ladies and tasted delicious.

The recipe serves 4.


Valli Little's Make-Ahead Berry Souffle


  • Melted butter to grease ramekins
  • 1 C (220g) raw caster sugar, plus extra
  • 3 C (450g) frozen mixed berries, thawed
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 Tbsp cornflour
  • 3 egg whites


  1. Grease 4, 1 C ramekins (250 ml capacity) with melted butter
  2. combine the berries, vanilla, lemon juice and 1/2 C (110g) sugar with 1/4 C (60ml) water in a saucepan over a medium heat.
  3. Combine cornflour with 1 Tbsp water and add to the berries and cook for 2 - 3 minutes until the fruit has broken down. (you can chill the mixture in the fridge at this point for up to 2 - 3 hours)
  4. When you are ready to cook whisk the egg whites and remaining 1/2 C (110g) sugar in a bowl until thick and glossy.
  5. Fold 3/4 of the cooled berry sauce into the egg white. Divide the remaining sauce among the ramekins and top with the egg white mixture.
  6. Bake for 10 - 12 minutes until they have risen
  7. Serving suggestion is to dust with icing sugar and serve with ice cream
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