Raspberry Soufflé
This is a basic Fruit Soufflé mix, so you can replace the raspberries for any other soft pureed fruits- try blueberry or plum. or a berry mixture.
Preparation time: 30 minutes Quantity: Serves 8-10 Cooking time: 8-9 minutes
Ingredients
150 ml/ 1/4 pint water
450g/ 16 oz caster sugar
8 egg whites
450g/16 oz raspberry’s- pureed
Method
- Make the Italian Meringue- by-
boiling the water and sugar in a clean pan- till hard boil =120*c
- Meanwhile whisk the egg whites to a soft peek -
- Pour on the hot sugar mix, whisking all the time -to make a firm hot Italian Meringue
- Fold in the fruit
- Spoon in to buttered and sugared ramekins or suitable individual dishes
- The mix will keep in the fridge for up to 3 hours
- Cook in a preheated oven, middle shelf gas 5-6/200*c/400*f - for 8 minutes
- Warning- do not open or bang the oven door before 8 minutes is up, if not quite ready shut the door gently and cook for a further minute