- butter, for greasing
- ½ pomegranate, seeds only
- 2 tbsp red wine
- 1 tsp cornflour
- 3 free-range eggs, whites only
- 2 tbsp caster sugar
- 4 tbsp Greek-style yoghurt
- ½ orange, zest and juice only
- fresh mint sprig, to garnish
- Preheat the oven to 180C/350F/Gas 4. Lightly butter the insides of two ramekins.
- For the soufflé, place the pomegranate seeds into a pan along with the red wine and heat for 4-5 minutes. Remove from the heat and stir in the cornflour to thicken.
- In a mixing bowl, whisk together the egg whites and caster sugar until stiff peaks form when the whisk is removed, then fold in the pomegranate mixture.
- Spoon the mixture into the buttered ramekin dishes and tap the bases against a hard work surface to release any trapped air. Place the ramekins onto a baking tray and bake in the oven for 5-7 minutes, or until risen and golden-brown.
- For the orange yoghurt, combine all of the yoghurt ingredients in a bowl and mix well.
- Serve the soufflés immediately alongside a small bowl of the orange yoghurt, garnished with fresh mint.