Raspberry soufflé

Method

1. Pre-heat the oven to 220C/gas 7. Bring the milk to the boil in a saucepan with the vanilla.

2. Whisk one of the egg yolks together with the corn flour and icing sugar in a bowl. Pour over the hot milk, whisking continuously. Return the liquid to the pan and continue whisking as you bring it to the boil. Pour this 'pastry cream' mixture into a clean container and cover.

3. Butter four soufflé moulds or ramekins well and coat with caster sugar. Combine the reserved pastry cream in a bowl with the raspberries, liqueur and remaining egg yolks. Beat together thoroughly.

4. In a clean bowl, beat the egg whites to a stiff peak, then beat in the sugar. Stir one third of this mixture into the pastry cream mixture, then gently fold in the remainder.

5. Fill the soufflé moulds to the top, smooth with a palette knife and run your thumb round the rim to clean of the edge. Bake for 8-10 minutes until golden brown. Dust with icing sugar and serve.

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Ingredients

300ml Milk
1/2 vanilla pod, split lengthways
4 egg yolks
30g cornflour
60g icing sugar
60g Butter
20g Raspberries
20ml raspberry liqueur
4 egg whites
60g caster sugar
caster sugar, for the moulds
icing sugar, for dusting

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