Raspberry Souffle
Serves: 6 large ramekins (generously)
  • unsalted butter for greasing
  • 500g raspberries
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 1tsp lemon juice
  • 2 tbsp cornflour
  • 8 egg whites
  • icing sugar, to dust
Raspberry Coulis
  • 300g raspberries
  • 50g caster sugar
  • splash of Creme de Cassis
  1. Preheat the oven to 200 deg C. Grease the ramekins with the butter.
  2. Place the raspberries and 100g of the sugar in a pan. Heat for 6-7 minutes until the raspberries have broken up. Sieve into a bowl and discard the pips. Once cool, stir in the vanilla extract and lemon juice. Place a spoonful or two of the raspberry mixture into each ramekin.
  3. Mix the cornflour with 2 tbsp of water then stir into the remaining raspberry mixture. In a separate bowl, mix the egg whites with an electric mixer on a slow speed working towards medium. Continue until you reach medium peaks. When you do, add the remaining 100g caster sugar and whisk until the egg whites are thick and silky.
  4. Fold ⅓ of the egg whites into the raspberry mixture then fold in the remainder. Fill the ramekins to the top with the soufflĂ©. Smooth the surfaces. Place in the preheated oven on a baking tray for 8 minutes until well risen. Dust with icing sugar and serve with the coulis.
Raspberry Coulis
  1. Place the raspberries and sugar together in a small pan and heat until the raspberries have broken up. Sieve into a small bowl and discard the pips.
  2. Add a generous dash of creme de cassis and stir. Pour into a small serving jug.
  3. Allow guests to create a hole in their soufflé and pour in the coulis, as liked.
Recipe by The Foodie's Way at https://thefoodiesway.co.uk/raspberry-souffle-writing-process-tour/