}

> Recipes > Soufflé

Raspberry soufflé

Raspberry soufflé

PT35M

1
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
2
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
3
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
4
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

Ingredients

Metric

Imperial

  • Raspberry soufflé base

  • Raspberry soufflé mix

  • Garnish

    • icing sugar for dusting

    Comments ()

    Raspberry soufflé

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...