Raspberry Souffle

Directions

• Put Raspberries in medium saucepan over low heat until melted and soft. Using a stick blender, blend until smooth.
• Add lemon juice and 1/4 cup castor sugar stirring until sugar is dissolved.
• Blend the cornflour and water together until thin paste, then add to the pureed raspberries.
• Whisk until smooth and combined, approximately 1-2 minutes.
• Remove from heat, pour into large bowl and refrigerate for 30 minutes.
• While raspberry mix is cooling, butter 6 ramekins (1 cup capacity)  and then dust the inside with castor sugar like you would butter and flour a cake tin to prevent sticking.
• Preheat oven to 180 degrees.
• Using electric beaters beat egg whites until soft peaks.
• Add 1/3 cup castor sugar slowly and beat until smooth and shiny.
• Using a spatula fold the stiff egg white through through the cooled raspberries until all mix is pink.
• Spoon into each ramekin filling to top and bake for 12 minutes.
• Dust with icing sugar and serve immediately.
• Recipe Hints and Tips:
• Raspberry Souffle is not suitable for freezing and best served immediately.
• You can substitute raspberries for frozen mixed berries or strawberries.
• You can make the raspberry mix and store in the refrigerator for up to 1 week in airtight container, then add to egg white mix for a quicker dessert.
• Now before you think this is too hard and the word souffle has scared you off….as long as you don’t open the oven door while cooking and be ready to serve it on the table immediately (otherwise it does flop over time) then it’s actually not that hard at all! So go on give it a crack and let us know how you go!