Sunday, December 13, 2009

Raspberry Soufflé

For one of my 2008 food goals I've been trialing recipes and learning about soufflés. I've been mainly focusing on sweet soufflés which consist of beaten egg whites for the light, airy texture and either a creme patissiere or a fruit puree for flavour.

This raspberry soufflé is light and moussey and not too sweet.


250ml raspberry puree
60g caster sugar
2 teaspoons cornflour

5 egg whites
pinch of salt
50g caster sugar
melted butter, to brush the ramekins
caster sugar, to dust the ramekins


Place the fruit puree and sugar in a saucepan on a medium heat. Mix the cornflour with a little water to make a paste. Once the fruit has boiled turn off the heat and whisk in the cornflour. Cool to room temperature.
Preheat oven to 180°.
Beat the egg whites and salt in a large mixing bowl and slowly add the sugar until firm peaks form. Fold in a little of the fruit puree to loosen the mix then fold in the rest.
Brush the ramekin dishes with butter making sure that the brush strokes go upwards to encourage the
soufflé to rise and sprinkle in a little caster sugar turning the ramekin to coat the sides. Spoon the mixture into the ramekins being careful not to get any on the sides and smooth over the top.
Bake for 12 - 14 minutes and serve with fresh raspberries.

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