- 4 free-range egg whites
- 2 tbsp icing sugar
- 50g/2oz blueberries
- 2 tbsp white wine
- 1 tbsp cornflour
- 2 tsp vegetable oil
- 75g/2¾oz ricotta cheese
- icing sugar, to dust
- Preheat a small ovenproof frying pan in the oven to 200C/400F/Gas 6.
- Place the egg whites into a bowl and whisk until stiff peaks are formed when the whisk is removed from the mixture.
- Add the icing sugar to the egg whites and continue to whisk until the mixture becomes glossy.
- Place the blueberries, white wine, cornflour, vegetable oil and ricotta cheese into the bowl of a food processor and blend until the mixture has combined and has a smooth texture.
- Gradually fold the egg white mixture into the blueberry mixture. Mix the blueberry and egg white with a metal spoon until they have combined and the soufflé mixture is light and airy.
- Remove the frying pan from the oven and spoon the mixture into it. Place the frying pan back into the oven and bake for 10 minutes, or until the soufflé has risen and is golden-brown on top.
- To serve, serve the soufflé in the frying pan and dust with icing sugar.