Summer fruit souffle

Make a border with a strip of baking paper around the soufflé dishes (higher than the dishes) and tie them with kitchen yarn. Sprinkle the soufflé dishes with a little icing sugar and preheat the oven to 200 ° C.

Puree the fruit and strain this puree.

Melt the butter on a low setting and fry the flour for 1 minute without coloring. Pour in the milk and stir gently to a smooth sauce.

Remove the pan from the heat source and stir in the beaten egg yolks. Then stir in the fruit puree.

Beat the proteins in a fat-free bowl not completely stiff. Add the sugar and then whisk the egg whites.

Spat the proteins very carefully through the fruit mixture. Spread over the dishes, smooth the top and use a wet finger along the edge of the mold in the soufflé mixture to make a gutter. Fry the soufflé in the oven in about 15 minutes until light brown. Sprinkle with icing sugar and serve immediately.