Fresh Raspberry Souffles
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h.
Ready in
Ingredients
for
6
- Ingredients
- 2 ½ cups Raspberries
- 2 lemons (juice)
- 4 eggs (separated)
- ⅔ cup superfine caster sugar
- 5 tsps Powdered gelatine
- ⅜ cup Raspberry liqueur (optional)
- ¼ cup water
- 1 cup cream (38% fat)
- To decorate
- Raspberries
- mint
Preparation steps
1.
Cut 6 pieces of non-stick baking paper measuring about 18cm x 30cm|7" x 12" and fold each in half along its length to 9cm x 30cm|3½" x 12". Fold one of the long edges over 2.5cm|1".
2.
Wrap each collar around 6 ramekins or teacups, keeping them in place with a rubber band.
3.
Put the raspberries and lemon juice into a food processor and blend until smooth. Pass through a sieve to remove any seeds.
4.
Whisk the egg yolks and 100g|1/2 cup sugar until doubled in volume and pale in colour.
5.
Dissolve the powdered gelatine in the liqueur and water in a heatproof bowl. Place the bowl over a small pan of barely simmering water and stir until the gelatine has melted.
6.
Remove from the heat and whisk into the egg yolk mixture, then fold in the raspberry mixture.
7.
Whisk the cream until thick and fold into the raspberry mixture.
8.
Whisk the egg whites until stiff. Gradually add the remaining caster sugar a tablespoon at a time, whisking constantly.
9.
Gently fold the egg whites into the raspberry mixture and pour into the prepared teacups or ramekins. Chill for at least 6 hours until set.
10.
Remove the collars and decorate with raspberries and mint leaves.
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