This is one of those impressive desserts with a wow factor!

Makes: 8 x 240 ml soufflé moulds
 

INGREDIENTS

• Extra butter to grease the dishes and caster sugar to dust the interiors

• 360mls raspberry puree

• 25 g (0.9oz) corn starch

• 120 g (4.2oz) caster sugar

• 300 ml (10.1floz) egg whites, free of any yolk

• Pinch cream of tartar

• 100 g (3.5oz) caster sugar

• Icing sugar to dust

• Whipped cream at your discretion

   

METHOD

1. Preheat oven to 175°C (380F) for 14 minutes

2. In a small saucepan place two-thirds of the raspberry puree along with the 120gm quantity of castor sugar, set over a medium heat

3. Mix the remaining raspberry puree and corn starch to make a slurry with a wooden spoon, add to the heating puree and beat till thickened. Continue to cook for a further 8-10 minutes over low heat. After this, place into a sieve, and pass removing the seed content, set aside to cool.

4. Either by hand or electric mixer, beat the whites to semi-firm peaks. I find the electric mixer very helpful, but whatever you choose to use, make sure the equipment is super clean and free from any fat content.

5. Place a kitchen mixer onto a medium speed, add in egg whites along with the cream of tartar, and continue to mix till well incorporated and fluffy (approximately 1 minute) increase the speed and slowly start to add the 100gm sugar quantity, a little at a time.

6. The egg whites should almost triple in volume and hold semi firm peaks.

7. Start incorporating the egg white into the raspberry fruit base; this will need to be done in thirds. The first quantity you can be quite liberal with, mixing well, the second addition of whites needs to be a little gentler, and the last third if gentler.

8. Fill each prepared mould to the top, leveling with a spatula, tapping gently to remove any air bubbles. Using your thumb, run around the outside of the top of each soufflé to create a clear track for soufflé to rise evenly

9. At this point, you can set aside in the refrigerator till ready to bake and serve, no longer than 6 hours in advance though,

10. When ready place into preheated oven and cook till risen by at least a third of the depth of your soufflé mould, approximately 8-10 minutes

11. When cooked remove from oven, dust with icing sugar and serve