An unbelievably yummy dessert! Simply stunning, colorful and delicate!
The true flavor and color of these raspberry soufflés come from raspberry puree. Because frozen raspberries are less expensive and taste identical to fresh raspberries, you should use them for the puree. Reserve the fresh raspberries for decoration!
400g Raspberries, fresh or frozen
50g (1/3 cup) caster sugar
1 Tbsp lemon juice
melted butter, for greasing
caster sugar, for coating
1 Tbsp cornflour
6 egg whites
pinch of tartar or lemon juice
powdered sugar, for dusting
Prepare the Raspberry Puree
1. In a medium saucepan, combine raspberries and 1 tablespoon sugar. Bring to a 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 125 ml of puree to a heatproof bowl over the heat, add cornflower, and stir until it will thicken. Allow to cool.
2. Preheat oven to 180°C (350°F/gas 4). Generously butter 4 cup soufflé dishes and sprinkle each with sugar to lightly coat sides and base of dishes.
3. In a large bowl, beat egg whites with tartar or a little lemon juice until peaks form. Gradually beat in remaining sugar until firm peaks form. Using a spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites.
4. Spoon mixture evenly into prepared cup soufflé dishes. Place on a baking tray and bake for 10 minutes until puffed and light golden on top.
5. Dust with icing sugar and serve immediately with fresh raspberry and remaining raspberry puree.
“Hunger of the heart is much stronger than hunger for food."― Amanda Comer