Bistro Moncur’s Cherry Ripe soufflé

1.Brush six 250ml soufflé moulds with softened butter, dust with cocoa powder and refrigerate until required.

2.Process cherries in a blender or food processor until smooth. Transfer 180gm of cherry purée to a saucepan along with 55gm sugar and stir to dissolve over low heat. Whisk remaining cherry purée with cornflour in a small bowl to combine. Add to saucepan and bring to the simmer, stirring occasionally, until thick and cornflour is cooked (10-15 minutes). Set aside to cool.

3.Preheat oven to 175C. Whisk eggwhite in an electric mixer until firm, then add remaining sugar a tablespoon at a time, whisking continuously until thick and glossy. Fold a third of the meringue mixture into the cherry mixture, then fold in half of the remaining meringue along with chocolate, cocoa nibs and 50gm coconut, followed by the remaining meringue. Spoon into prepared moulds, smooth tops, scatter with remaining coconut and bake until golden and risen (12-15 minutes). Serve immediately with vanilla ice-cream.