Sunil Vijayakar's Frozen Mixed Berry Souffles

These delicious, frozen desserts are perfect for hassle-free entertaining as they can be prepared a couple of days in advance.

1. 1

   Cut double thickness baking or greaseproof paper into 6 strips and wrap these around the outsides of 6 ramekins. The paper should come 3cm (1¼in) above the rim of the ramekin to form a collar. Secure with a rubber band and chill until ready to use.
   
   Purée the berries in a food processor and press through a sieve to remove the seeds. Stir in the caster sugar and set aside for at least 1 hour to allow the sugar to dissolve and the flavours to develop.
   
   Whisk the egg whites until they form soft peaks and then add the icing sugar and continue to whisk until glossy and firm. Whisk the cream until softly peaked.
   
   With a large spoon or spatula gently fold the berry purée, egg whites and cream together.
   
   Spoon into the prepared ramekins, smooth the top and cover with foil, taking care that the foil does not touch the tops of the soufflés.
   
   Freeze for 4-5 hours or until firm. About 10 minutes before serving, take out of the freezer and remove the collars and foil.
   
   Place in the fridge to soften a little for 10 minutes and then decorate with the extra berries and serve.