Ingredients
- Souffle base
- 1 litre raspberry puree
- 350g sugar
- 150g cornflour
- Souffle
- 4 tablespoons souffle
- 4 eggwhites
- 4 tablespoons caster sugar
- 1 tablespoon melted butter
- Extra sugar for lining the ramekins
- Icing sugar
Method
- Mix cornflour with water to make a thick slurry. Set aside
- In a large pot, bring raspberry puree to boil
- Add a little water to sugar, bring to the boil until it forms a light caramel
- Whisk enough cornflour slurry into boiling puree to thicken to a jam-like consistency and as soon as caramel is ready, whisk it into the raspberry a little at a time until it deepens in colour and is glossy
- Turn off heat and set aside
- This will be enough to make quite a lot, but can last for
- a few weeks refrigerated
- To make the souffle set the oven to 200c, then butter and sugar 4 souffle ramekins
- Whisk 4 eggwhites until firm, then add 4 tablespoons of sugar and continue to whisk until glossy
- In another bowl, whisk 4 tablespoons of the base to loosen it
- Fold in a little of the meringue to make it more receptive then gently fold in the rest and spoon into the ramekins
- Bake for 10 minutes, remove and dust with icing sugar and serve immediately
Notes
*Chef???s Tip To make raspberry puree blend around 500g fresh or frozen berries and push through a sieve to remove lumps.
Serves 4
Preparation time 20 min
Cooking time 10 min
