​​​​​An unbelievably yummy dessert.
Ingredients;
Serves 4
300g box frozen Raspberries
53g (1/3 cup) confectioners' (powdered) sugar
melted butter, for greasing
2 egg yolks
1 1/2 Tbsp flour
1 Tbsp cornflour
5 egg whites
confectioners' (powdered) sugar for dusting
Method
1. In a medium saucepan, combine frozen raspberries and 1 tablespoon sugar. Bring to the boil over medium heat and cook for 2 minutes until raspberries are very soft. Using a wooden spoon, mash raspberries through a sieve; form a smooth puree (about 200 ml puree). Transfer to a heatproof bowl. Chill.
MAKE SOUFLLES
2. Preheat oven to 180°C (360°F). Generously butter 4 cup soufflé dishes and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes.
3. In a large bowl, place 1/2 cup (125ml) cooled raspberry puree. Add egg yolks, flour and cornflour. Stir until combined.
4. In a large bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup confectioners' (powdered) sugar until firm peaks form. Using a metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites.
5. Spoon mixture evenly into prepared cup soufflé dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree.
​​“Hunger of the heart is much stronger than hunger for food."― Amanda Comer