Raspberry soufflé

By: John Burton Race From: Market Kitchen

Printer friendly version

This recipe is classed as intermediate

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
10 mins
Cook time:
15 mins
Serves:
4

John Burton Race's liqueur-laced soufflé makes the most of summer berries

Ingredients

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

Conversion calculator


Go

Result: 00.00

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.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation