Raspberry souffle
Recipe type: Dessert
Cuisine: French
Serves: 8
- 1.5kg of Boiron raspberry purée
- 750g of caster sugar
- 150g of cornflour
- 9 egg whites
- 90g of caster sugar, plus extra for dusting
- Icing sugar for dusting
- Dissolve the cornflour in a little cold water to form a smooth paste.
- Bring the raspberry purée and sugar to the boil then add the paste.
- Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour.
- Pass through a sieve and cool.
- Whisk the egg whites till stiff, gradually adding the sugar during the whisking process.
- Mix ⅓ of the meringue into the raspberry base, and then fold in another ⅓ followed by the last ⅓ of meringue.
- Generously line the ramekins twice with butter then coat with a dusting of sugar.
- Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess.
- Bake in a preheated oven at 300F/150ºC/Gas mark 2 - for 14 minutes or until risen.
- Dust the top of the soufflé with icing sugar and serve immediately.
You can make the fruit purée ahead of time if you're having a party.
Recipe by Orgasmic Chef at https://orgasmicchef.com/a-rather-delicious-raspberry-souffle/
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