Dessert Recipes > Cranberry Soufflé

This recipe is part of the January 2006 Recipes Menu

Starter - Celeriac Fritters
Main Course - Turkey Chilli
Dessert - Cranberry Soufflé

How to make cranberry soufflé:
To extend the Christmas feeling why not try Cranberry Soufflé (also a good way to use up any left over cranberries from the cranberry sauce!) which is delicious with clotted cream.


2 cups cranberries
1/2 pint water
juice of 1 orange
2 1/4 cups caster/superfine sugar
enough gelatine to set total amount of liquid according to packet instructions
4 egg whites
1/4 level teaspoon salt
8 fluid oz double cream

for decoration:
15 cranberries
1 egg white
(see measure conversions for more information)


- Prepare a foil or paper collar for a 2 pint soufflé dish and place the dish on a baking tray for easier handling.
- If frozen cranberries are used, thaw and drain them well.
- Put the cranberries, water, orange juice and 1 1/2 cups of the sugar in a large saucepan and cook for about 10 minutes until tender.
- Sprinkle with the gelatine and cook for a further 7 minutes.
- Chill for about 25 -30 minutes until the mixture mounds when dropped from a spoon.
- Whisk the egg whites and salt until soft peaks form.
- Add the remaining sugar a little at a time, whisking well until stiff peaks form.
- Whip the cream until soft peaks form.
- Gently fold the egg whites and cream into the chilled cranberry mixture until evenly blended.
- Turn into the prepared dish and chill for about 4 hours.
- Meanwhile, dip the cranberries for decoration into the egg white, coat them in sugar and leave to dry on wire rack.
- Before serving, remove the collar and decorate with the sugared cranberries.