Raspberry soufflés

By: Rosemary Shrager

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This recipe is classed as intermediate

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4.50/5 (2 votes cast)

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Prep time:
10 mins
Cook time:
8 mins
Serves:
6

Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course

Ingredients

For the crème patissière

  • 4 egg yolks
  • 80g caster sugar
  • 10g cornflour
  • 40g plain flour
  • 280ml Milk

For the soufflés

  • 250g Raspberries
  • 3 tbsp crème patissière
  • 1 egg yolk
  • a few drops vanilla extract
  • 8 egg whites
  • 60g caster sugar, plus extra for dredging
  • icing sugar, to decorate
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Method

1. Make the crème patissière first; whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and plain flour.

2. Heat the milk in a pan and bring to the boil. Very slowly add the hot milk to the egg mixture, whisking continuously.

3. Pour the mixture into a clean pan and heat until simmering. Cook gently, stirring, for about 1 minute until slightly thickened.

4. Remove from the heat and leave the crème to cool. Cover with cling film to prevent the mixture from forming a skin.

5. To make the soufflés; preheat the oven to 180C/gas 4.

6. Butter 6 ramekin dishes very thoroughly; dredge them with caster sugar and put in the fridge.

7. Crush a third of the raspberries with a fork.

8. Mix 3 tablespoons cooled crème patissière with the vanilla extract, the egg yolk and the crushed raspberries.

9. Whisk the egg whites until they form soft peaks. Add the caster sugar and whisk again for a few seconds until slightly opaque.

10. Fold one third of this into the raspberry mixture, to slacken it and then fold in the rest gently so as not to lose the air.

11. Fold in the whole raspberries.

12. Fill the chilled ramekins to the brim with the mixture. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

13. Cook the soufflés in the oven for 7-8 minutes until well risen.

14. Sift a little icing sugar over the top of each soufflé and serve immediately.

Comments & Ratings

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Latest Comment

first time ive made a souffle! made them for our wedding anniversary they were perfect, gorgeous and light!! will definately be making them again.

klu klu Posted 11 Oct 2009 11:46 PM
 

Absolutely superb. What happened to the rest of the crème though? (I just folded it in at stage 10-11 and it seemed fine.)
Thankyou Rosemary, first soufflé I've ever made in 50-odd years.

alaninfrance alaninfrance Posted 03 Jul 2008 12:25 PM