Niklas Ekstedt served up delicious cep mushroom souffles with white chocolate and blackberries on Saturday Kitchen.

The ingredients for the soufflé base are: 62.5g caster sugar, 60g egg yolks, 20g cornflour, 10g mixed dried cep (porcini) mushroom powder and 250ml full-fat milk.

For the roasted white chocolate: 200g good quality white chocolate and 150g fresh blackberries.

For the soufflé mix: butter, at room temperature, to grease, 140g egg whites, 90g caster sugar, plus extra to line and 300g cep soufflé base (see above).

See recipes by Niklas in his book titled: Happy Food for Life: Health, food & happiness available from Amazon now.