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Never-fail hot raspberry souffle

Luke Mangan

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Take Luke Mangan's word for it, this souffle is hard to get wrong.
Take Luke Mangan's word for it, this souffle is hard to get wrong.Jennifer Soo

The first thing I ever cooked was a "never-fail cake" which did, of course, fail. But this never-fail raspberry souffle recipe will not. I mean, I've tried to make it fail and it hasn't. Well, maybe once at a dinner party when I had drunk a little too much by the time I got to making dessert. You just need to take your time, take care and nurture it, just like a glass of red or a first date.

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Ingredients

  • 500g fresh (or 300g frozen) raspberries

  • 1 cup castor sugar

  • 6 free-range egg whites

  • pinch of salt

  • 100g castor sugar, extra

  • butter (for greasing)

  • 2 tbsp icing sugar

  • fresh raspberries (to serve)

Method

  1. Puree the raspberries and pass through a sieve. (You should have about 200ml). Pour into a small saucepan, add the sugar and bring to the boil, stirring until the sugar dissolves. Turn the heat down and simmer gently for about 10 minutes, until it forms a jam-like consistency. Set aside to cool.

    Preheat the oven to 200C.

    Beat the egg whites with the salt, gradually adding the extra sugar until shiny, stiff peaks form. With the beaters still running, spoon in a few tablespoons of raspberry mixture. Stop beating and gently fold through 2-3 more tablespoons of raspberry - it should just color the egg whites and give a delicate raspberry flavor. Taste the meringue and add more if you think the flavor is too subtle.

    Grease six individual souffle moulds (10cm x 7cm deep) with butter and dust with icing sugar, tipping out the excess. Carefully spoon the souffle mixture into the moulds. Bake for about 8 minutes, then turn the heat down to 180C and bake for a further 3-5 minutes, or until the souffles have risen well above the rim of the moulds and are lightly browned on top.

    Serve immediately with fresh raspberries.

    Tip: Use the leftover raspberry jam from the raspberry souffle recipe on your toast.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/never-fail-hot-raspberry-souffle-20130812-2rrrs.html