Fresh Tomato Souffle
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.