Raspberry soufflé
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Raspberry soufflé
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A raspberry soufflé recipe
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Ingredients
- 20 g butter melted or softened
- 30 g caster sugar
- 300 g raspberry fresh or frozen - I used frozen
- 2 t lemon juice
- 55 g caster sugar
- 10 g cornflour
- 15 ml water
- 90 g egg aprox 4 eggs, white
- 75 g caster sugar
Instructions
- You can make the raspberry coulis in advance and store in the fridge.
- When you are ready to bake, preheat the oven to 180 C / 350F.
- Brush your ramekins with the melted/softened butter in upward strokes to lightly cover the surface. Dust with the 30g of castor sugar, tapping out any excess.
- Put the raspberries in a small pot over medium heat and cook for 5 minutes if fresh and 7 minutes if frozen and then blend the berries until smooth using a stick blender.
- Strain the raspberries through a fine sieve, working the pulp through and leaving the seeds behind. Put the puree berries back into the pot and return it to the heat. Add the 55g castor sugar and the lemon juice and bring this to the boil.
- Whisk the cornflour and the water together until its smooth and whisk this into the hot puree. continue to whisk for a minute and then remove from the heat. * I found a few lumps developed so I used my stick blender again to smooth these out.
- Allow the puree to cool in the fridge.
- Beat the egg whites until soft peaks. Add the remaining castor sugar slowly while the mixer is running and continue to whisk until the meringue is smooth and glossy.
- Fold the cooled raspberry through the meringue and fill the ramekins to the top. Smooth out the surface or leave a few peaks which can be very pretty. Bake for 10 - 13 minutes and serve immediately.
- * I managed to make 3 small and 4 larger souffle with this recipe.
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