Cold Fruit Soufflé

**Serves:** 6–8 (depending on ramekin size)
**Prep time:** 30 minutes
**Chill time:** 2 hours freezing + refrigeration

Ingredients
– 325 ml fruit purée (strawberry, raspberry, mango, or passion fruit recommended)
– 400 g Italian meringue (store-bought or homemade)
– 400 ml double cream (heavy whipping cream)

Method

**Step 1: Prepare the dishes**
Place a double collar of baking parchment around individual ramekins or soufflé dishes, securing them with string or tape. Fold a piece of parchment in two, then wrap it around each dish so the collar sits approximately 5 cm above the rim.

**Step 2: Make the base mixture**
Gently fold the Italian meringue into the fruit purée, being careful not to knock out the air from the mixture.

**Step 3: Whip and fold the cream**
Whip the double cream to soft peaks. Gently fold the whipped cream through the fruit and meringue mixture until fully combined and uniform in color.

**Step 4: Fill and set**
Spoon the mixture into the prepared dishes, filling right to the top of the collars. Smooth the top of each soufflé with a palette knife for a neat, flat finish.
Freeze for 2 hours until firm, then transfer to the refrigerator.

**To serve:**
Remove the parchment collars and smooth the edges with a palette knife if needed. Garnish with fresh fruit (berries work beautifully) and/or a little extra whipped cream.

Enjoy this refreshing, light dessert straight from the fridge!