Raspberry soufflé
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.
Ingredients
Metric
Imperial
Raspberry soufflé base
- 120g of Boiron raspberry purée
- 55g of caster sugar
- 10g of cornflour
Raspberry soufflé mix
- 3 egg whites
- 30g of caster sugar, plus extra for dusting
- butter, as needed, for lining the ramekins
Garnish
- icing sugar for dusting
Equipment
- Pallet knife
- Pastry brush
- 4 x 10cm diameter ovenproof moulds/ramekins
Method
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
- 120g of Boiron raspberry purée
- 55g of caster sugar
- 10g of cornflour
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
- 3 egg whites
- 30g of caster sugar, plus extra for dusting
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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