Light as a feather, this dessert will leave you totally satisfied but not bursting at the seems. A true French delight.
There is something about the souffle that is very frightening! But you need not be afraid! They are so simple if you follow the recipe exactly. They are not the kind of thing you can be a bit hap hazard with, no no no! But if you read and follow the recipe, I promise you will have success. The other wonderful thing about the souffle, well this souffle anyway, is it is so guilt free, it’s just like eating a bowl of raspberry flavoured clouds, that is you followed the recipe. No seriously they are fat-free and low in sugar, they look amazing and did I mention eating clouds? So give this recipe ago and eat it while watching the tour de France, it will taste even better!
Caster sugar for coating souffle dishes
2-3 punnets of raspberries
1 tbsp water
50 g caster sugar
1 heaped tsp cornflour
juice of 1 lemon
4 egg whites (125 g )
icing sugar to dust
rose petals to serve
1. Butter 4 – 6 individual souffle dishes, coating well. Add a generous sprinkle of caster sugar to each dish and tilt the dish until the sugar covers the butter.
2. Reserve 12 fresh raspberries for decorating the souffles. Put the rest in a blender and blend to a puree. Seive the puree and measure out 170 g. Place the water and 30 g of the sugar in a saucepan and heat, stirring until the sugar dissolves. Mix the cornflour and lemon juice in a small bowl and add to the sugar syrup along with 170 g of the raspberry mixture. bring to the boil and cook for about 30 seconds. Put aside to cool.
3. Preheat the oven to 200 degrees. Start whisking the egg whites, either by hand or with an electric mixer. Whisk to soft peaks, then add the remaining sugar and keep whisking to a firm meringue.
4. Whisk a spoonful of the egg white through the cooled raspberry mixture until thoroughly combined. Use a spatula to gently fold the raspberry mixture through the bowl of remaining egg whites until there is no egg white visible.
5. Spoon the mixture into the dishes, filling right to the top. Tap the dishes gently to remove any air bubbles, and smooth the top.
6. Place the souffles in a deep dish and fill with cold water to half way up the sides of the dishes. Bake in the oven for 10-12 minutes, until well risen and lightly golden on top.
7. immediately dust the souffles with icing sugar and decorate the tops with the reserved raspberries and rose petals on each. serve with the remaining raspberry puree, breaking the surface of the souffle to pour it in.