I was at a Martin Wishart lunch at Kitchens International this summer, and on the menu was the most amazing raspberry souffle. It looked perfect, and yet it seemed super easy to make. I will definitely be recreating it (or at least trying to!) for my first dinner party when I get my new kitchen!
Here’s the recipe:
Ingredients (serves 8)
- 8 ramekin dishes
- 50g butter (softened)
- 50g sugar
- 250g raspberry puree
- 25g caster sugar
- 40g cornflour
- 200g base
- 280g egg whites
- 80g sugar
- 1 lemon
- Preheat oven to 180 degC
- Soften the butter. Use a pastry brush to brush a generous amount of butter in an upwards direction around the inside of each ramekin.
- Once buttered, sprinkle the sugar around the insides of the ramekin. Shaking any excess out.
- For the souffle base, bring the raspberry puree and sugar to boil in a medium sized pan.
- Dissolve the cornflour in a mixing bowl with a little water to form a wet paste. Add this to the boiling puree.
- Cook until the mixture thickens and then leave to cool at one side.
- For the souffle, whip the egg whites in an electric mixer until white bubbles start to form.
- Add a squeeze of lemon juice and then gradually add the sugar.
- Place the raspberry puree base into a mixing bowl. Whisk in one third of the whisked egg white mixture.
- Gradually fold in the rest of the egg white mixture.
- Place the mix into the moulds. Smooth over the top of the ramekin.
- With the tip of your thumb on the inside of the ramekin, and your finger on the outside, run it around the edge of each dish. This will create a perfect rise and also clean the edge of the ramekin.
- Place in the oven and bake for 5-6 minutes until risen.