FRUIT SOUFFLE IN CLASSES

Preparation Method :

• Spoon the fruit filling into a bowl and stir in the egg yolks. Beat the whites to stiff peaks and fold into the fruit mixture until thoroughly combined.
• Spoon the mixture equally into six wine glasses until half-filled. Cook in pairs on Defrost for 4 minutes or till the mixture rises to the top of the glass.
• Make a slit in top of each with a knife. Spoon 1 tablespoon of the cream on to each.
• Make it flow down the sides of the glasses and Serve.