HOT BLACKBERRY DAPPLE SOUFFLES

Preparation Method :

• Preheat the oven to 200°C/400°F/ Gas 6. Generously grease six individual souffle dishes with butter and dust with caster sugar, shaking out the excess sugar.
• Put a baking sheet in the oven to heat. Cook the blackberries, diced apple and orange rind and juice in a pan for 10 minutes.
• Press through a sieve into a bowl. Stir in the caster sugar. Set aside to cool.
• Put a spoonful of the fruit puree into each prepared dish and smooth the surface. Set the dishes aside.
• Whisk the egg whites in a large grease-free bowl until they form stiff peaks. Very gradually whisk in the remaining caster sugar to make a stiff, glossy meringue mixture. 
• Fold in the remaining fruit puree and spoon the flavoured meringue into the prepared dishes. Level the tops with a palette knife, and run a table knife around the edge of each dish.
• Place the dishes on the hot baking sheet and bake for 10 minutes until the souffles have risen well and are lightly browned. Dust the tops with icing sugar and serve immediately.