Ingredients

  • 3 eggs separated
  • 110 grams sugar, caster
  • 3 tablespoons water
  • 15 grams gelatin
  • 340 grams raspberries
  • 150 milliliters double cream
  • Garnish with some of the following:
  • powdered sugar
  • whole raspberries
  • mint leaves
  • almonds, slivered for sides
  • double cream whipped
  • raspberry couli
  • 122 ¼ grams plain chocolate, expensive
  • 122 ¼ grams white chocolate

Directions

1. Prepare soufflé dishes-tie a double piece of wax paper around outside and secure the ends with a paper clip. The paper should stick up about 1in/2.5cm. Brush the inside of paper with oil.
2. Sprinkle gelatin over water. Cream yolks and sugar until to the ribbon stage then cool. Liquidize the raspberries and sieve purée into egg yolk mixture.
3. Dissolve gelatine then stir immediately into raspberry mixture. Put in ice water bath and stir frequently until parting of the waves reached. Fold in whipped cream. Taste and sift in a little powdered sugar if too tart.
4. Whisk egg whites until medium stiff and meringue raspberry mixture, then fold in remaining whites. Pile into soufflé dishes and fatten tops. The mixture should come at least 3/4in/2cm above the rim of the dish. Refrigerate for at least 4 hours until set.
5. Remove oiled paper with a warm pallete knife between the two layers of paper. Garnish. Almonds are pressed gently into exposed sides to hide rough texture.
6. Soufflés freeze very well. Take a couple of hours to unthaw.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4, change 10 back to 9 and rescale to 4


Categories
PuddingsSouffles
Keywords
PuddingsSouffles
MacGourmet downloadCold Raspberry Soufflé. To import, drag image to your MacGourmet recipe box.