Wednesday, August 11, 2010
1) Firstly butter the base and sides of about 4 medium size ramkins (butter should be soft and not melted). Refrigerate for 5 minutes and repeat the process. Sprinkle caster sugar on the base and the sides. Refrigerate until ready to use (This process apparently helps the souffle rise).
2) Preheat oven to 180 degrees C. Place 150 g frozen raspberries, 75 g caster sugar and 1/4 cup water in a saucepan, bring to boil and then on medium heat, simmer for around 5-10 minutes. Mix 1 tablespoon cornflour with around 3 tablespoon water and add to raspberry mixture and stir. Once mixture thickens, remove from heat and cool to room temperature.
3) Separate egg whites from 4 eggs (refrigerate the egg yolks for use later...my next dessert!). With 1 tablespoon of caster sugar, whip egg whites until soft peak forms. Add about 75g of caster sugar (moderately not all at once) and continue whipping egg whites until shiny - still at soft peak form.
4) Place the whipped egg whites in a separate bowl and add the raspberry mixture and slowly fold the mixture till incorporates.
5) Place mixture in the buttered ramkins until the top and smooth top with a knife. Run fingers through the side. This is now ready to go into the oven for approximately 12 minutes or until set.
Viola! The souffle did rise to an amazing height...warm sweet souffle on a winter rainy day...can't ask for more can I ?
Posted by Private Kitchen Journey at 9:59 PM