Raspberry souffle
Posted: May 9, 2010 at 8:27 pm
Serves 150ml dishes would make 4
Ingredients
- 400g raspberries
- 2 tbsp cold water
- 100g caster sugar
- 1 vanilla pod, split
- 1 quantity crème pâtissière
- 2 large egg whites
- Icing sugar to dust
For the crème pâtissière
- 150 ml milk
- 100ml double cream
- 20g plain flour
- 15g cornflour
- 3 free range large egg yolks
- 40g caster sugar
- 3-4 amaretti,
- 1 tablespoon Eau de Vie (fruit brandy)
- 80g fresh raspberries, lightly crushed
For the dishes
- 40g unsalted butter, melted
- 4-6 tbsp grated dark chocolate
Method: How to make raspberry soufflé
1. Pre-heat the oven to 190°C.
2. Brush 6 – 8 deep ramekins with a generous layer of melted butter, using upward strokes. Dust the insides either with the grated chocolate and chill to set.
3. For the crème patissière base, heat the milk and cream in a heavy-based saucepan until almost boiling. Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour. Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk. Pour back into the pan and whisk over a medium-low heat for 3-5 minutes until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.
4. Put the raspberries in a saucepan with half the caster sugar, the vanilla pod and seeds and heat slowly, stirring until the sugar dissolves. Cover and simmer for about 5 minutes until the fruit has softened into a puree. Sieve the puree through a sieve, pushing it through with the back of a ladle. Discard the raspberry seeds and vanilla pod and leave the puree to cool. Mix the raspberry puree into the crème patissière.
5. Soak the crushed raspberries with the eau de vie. Place the amaretti biscuit in the bottom of the ramekin and scatter the raspberries round it.
6. Whisk the egg whites in a clean bowl to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the crème patissière base, then very carefully fold in the rest, using a large metal spoon or spatula.
7. Divide the soufflé mix among the prepared dishes and tap them on the work surface to level the mixture. Smooth the tops with a palette knife, then run the knife around the edge (this helps the soufflé to rise evenly). Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The soufflés should wobble gently in the middle when ready, dust with icing sugar and serve at once.