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Raspberry Soufflé

Author: John Burton-Race
From Chef Notes John Burton-Race

Ingredients:

375ml Milk
4 Egg Yolks
225g Castor Sugar
40g Plain Flour
65g Butter (softened)
6 Egg Whites
20 Raspberries (soaked in 3 tsp of ‘Eau de Vie Framboise’ or Raspberry liquor - a clear Raspberry Alcohol)
Icing Sugar - to dust

Recipe Properties:

Heat the milk until bubbles form on the surface.

Whisk the egg yolks and 50g of the sugar in a medium sized bowl until creamy.

Add the flour to the yolks - stirring continuously.

Return the mixture to the pan and bring back to the boil, whilst stirring. Simmer for 5 minutes, stirring continuously.

Allow to cool.

With the butter, brush 6 (6cm sized) ramekins and place in the fridge to chill.

Preheat the oven to gas mark 6.

Whisk the egg whites and sugar together until they form stiff ‘peaks’.

In a large bowl, whisk the cooled custard and soaked raspberries until smooth.

Whisk in one quarter of the egg whites, then fold in the rest to give a light and ‘airy’ mixture.

Spoon the mixture into the ramekins and cook for about 5 minutes or until well risen.

To finish dust with icing sugar and serve immediately.