Vibrant raspberry purée and sweet meringue combine to create this towering fruit soufflé from Dominic Chapman, but don't worry, his clever recipe uses cornflour to stabilise the mix, making it easy to recreate this stunning dessert at home.
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To make the raspberry base, dissolve the cornflour in a little cold water to form a smooth paste. Bring the purée and sugar to the boil then add the cornflour. Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour. Pass through a sieve and cool
150g of cornflour
1.5kg Boiron raspberry purée
750g of caster sugar
To make the meringue, whisk the egg whites till stiff, gradually adding the sugar during the whisking process. Mix 1/3 of the meringue into the raspberry base, and then fold in another 1/3 followed by the last 1/3 of meringue
9 egg whites
90g of caster sugar
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 150ºC/Gas mark 2 for 14 minutes or until risen. Dust the top of the soufflé with icing sugar and serve immediately
icing sugar for dusting
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