Fresh Tomato Souffle

Serves 4

Ingredients

1 litre fresh tomato sauce (see previous recipe)

2 egg yolks

6 egg whites

1 tsp chopped fresh tarragon

Bring the tomato sauce together with the tarragon, to the boil and reduce it by 2/3 of its volume. Allow to cool slightly and beat in the egg yolks, cool completely.

Whisk the egg whites to form soft peaks. Add 2 tbsp of the egg white to the tomato mixture to slacken it slightly, gently fold in the rest of the egg white.

Preheat the oven to 220C/ 425F/ gas 7

Brush the inside of 4 ramekins with melted butter and fill them to the top with the egg and tomato mixture, flatten the top with a palette knife. Push the mixture inwards 1/4" from the edge to help the souffles rise.

Cook for 8-10 minutes and serve immediately.