A souffle is one of those things that cooks fear, but after Alicia suffered
through years of failed attempts, I finally got it right (with significant help
from Damien Pignolet!). Based on his technique for a passionfruit souffle, this
is my adaptation to a raspberry version. Note that real souffle dishes actually
do make a big difference - one of the problems I had in my earlier attempts
was due to using cheap dishes with the wrong dimensions, which often prevented
the souffle from cooking at the correct rate, leading to collapse (how embarrassing!).
Makes 4 souffles.
||Butter to grease the souffle dishes
||2 tbsp caster sugar to coat the souffle dishes
||About 200gm raspberries (frozen are fine if not in season)
||2 tsp cornflour
||5 tbsp caster sugar
||5 egg whites
||pinch of cream of tartar
||3 tbsp extra caster sugar
||icing sugar for dusting
||Good vanilla bean icecream, to serve.
Preheat the oven to 180 degrees celcius fan forced. Grease the souffle dishes
and dust with caster sugar. Put in the fridge to chill until needed. Puree the
raspberries and 5 tbsp caster sugar in a food processor (add a little water
if necessary). Set aside about 1/4 of the puree, and put the rest in a small
saucepan over low heat until the sugar is dissolved. Mix the cornflour in with
the set-aside puree to form a slurry. Add to the main mixture and cook over
medium heat stirring constantly until a very thick mixture forms (typically
a few minutes). Remove from the heat and strain to remove the seeds.
In a separate
bowl, beat the egg whites until light but not stiff. Add the cream of tartar
and sprinkle over the 3 tbsp caster sugar. Beat until stiff peaks form. Fold
a little of the egg whites into the base mix, then fold in the rest. Fill the
dishes and (if desired) use a knife to obtain a flat top. (I actually prefer
to leave a peak on top for presentation, but this would probably constitute
a faux pas in the eyes of most!) Bake for 15 minutes or until risen and golden
brown on the top. Dust with icing sugar and serve with fresh raspberries and
vanilla ice cream.