Who doesn’t love a sweet soufflé, here I chose to pile up the egg mixture high, instead of levelling it off at the top of the dish…they were especially light and high and didn’t deflate as much this way ♥♥♥
Ingredients:-
- 200g raspberries – fresh or thawed frozen
- ½ cup caster sugar
- 2 tsp cornflour – mixed with 2 tsp cold water
- 4 egg whites
- Icing sugar to dust
Method:-
- Brush the base and sides of four 250ml (1 cup) soufflé dishes with melted butter and sprinkle with caster sugar, tipping out excess.
- Chill in the fridge of 20 minutes.
- Process the raspberries in a food processor until smooth, then tip into a small saucepan with half the caster sugar.
- Stir over low heat until the sugar has dissolves.
- Bring to the boil and stir in the cornflour mixture.
- Remove from heat but continue stirring until it is well mixed.
- Leave to cool completely
- Preheat the oven to 170°C.
- Beat the eg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining caster sugar until the mixture is thick and glossy.
- Add a third of the egg white to the raspberry puree, mixing in well with a metal spoon, then add the rest of the egg white and gently mix it in.
- Spoon into the dishes and smooth the tops.
- Bake for 12-15 minutes, until well risen and starting to colour.
- Dust with icing sugar and serve immediately.
- Serves 4. Enjoy!!!
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