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Recipe By Jaxters

Ref: 870
Heading: Bread & Baking
Cuisine: French
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep

   750 g  Raspberries
   375 g  Caster sugar
   75 g  Cornflour
   1 tbsp  Lemon juice
  Meringue Mix
   4 Eggs large whites only
   45 g  Caster sugar

Method

  Step 1
Blitz raspberries in a liquidiser or use a stick/hand blender in a saucepan, in a saucepan add raspberry puree, lemon juice, cornflour mixed with a little water to loosen & the sugar, place over a med heat mix & simmer for 2 to 3 minutes.
  Step 2
Pour puree through a sieve into a bowl to remove the pips, squeeze pulp with the back of a wooden spoon, set aside covered to go cold.
  Step 3
Pre-heat oven to 150°C fan.
  Step 4
In a food mixer with a balloon whisk beat egg white until soft peaks then add caster sugar in slowly, continue to whisk to firm peaks.
  Step 5
Take ramekins & well butter the inside then add a tsp of icing sugar & coat, shake out excess.
  Step 6
Add a 1/3rd of the meringue mix & fold carefully into the raspberry puree, then fold in the rest of the meringue.
  Step 7
Fill each ramekin with the souffle mix, then use a pallet knife to smooth off the top, then with the side of your thumb make a grove around the rim.
  Step 8
Place filled ramekins in the oven & bake for about 15 minutes or until they have well risen.
  Step 9
Dust with icing sugar & serve warm.

Suggestion & Tips

Most soft fruit types works well.
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