Raspberry souffle | Callum Hann
Light, sweet and oh-so indulgent this raspberry soufflé uses a sweet combination of raspberries and strawberries for a post dinner party dessert.
Ingredients: (serves 6)
- 180g Frozen raspberries, defrosted
- 90g Caster sugar, plus 1 tablespoon extra
- 2 Tablespoons water
- 2 Teaspoons corn flour
- 3 Egg whites
- Extra caster sugar, for dusting
- Cooking oil spray
- ½ Cup crème fraiche
- Preheat oven to 180°C. Use a spatula to force defrosted raspberries through a fine sieve. Discard seeds.
- Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved, brushing down any sugar crystals from the sides of the pan.
- Meanwhile, add the corn flour to the raspberry puree and stir until the corn flour is dissolved. Add the raspberry mixture to the sugar syrup, increase heat to high and bring to the boil, stirring until thickened slightly. Remove from the heat and cool slightly.
- Use a KitchenAid stand mixer to whisk the egg whites until soft peaks form. Gradually add the extra sugar and whisk until stiff peaks form. Fold through the raspberry syrup. Spray six ramekins with oil and dust with sugar,
- Spoon the soufflé mixture into the dishes until ¾ full, place the dishes on a baking tray and bake for 12 minutes or until risen and golden.
- Serve soufflés immediately topped with a dollop of crème fraiche.
Tools: Stand Mixers