To make the soufflé base, place the remaining raspberry purée in a medium saucepan and bring to the boil. In another saucepan, combine the sugar and
Meanwhile, make the raspberry sauce. Combine the raspberry purée and sugar syrup in a small saucepan and bring the mixture to the boil. Reduce the heat and simmer the sauce until it reduces by half (as the sauce reduces, skim any foam from the top using a ladle — this results in a clear sauce).
To make the chantilly cream, whisk the cream, icing sugar and vanilla together in a bowl until firm peaks form. Refrigerate until ready to serve.
Using a pastry brush, grease the bottom and sides of eight
To make the soufflé, place the reserved soufflé base in a bowl and whisk to a smooth consistency. Place the egg whites in another bowl and whisk until just before soft peaks form. Sprinkle the sugar into the whites and whisk until the whites are between soft and stiff peaks (stop whisking when the whites are shiny). Take one-third of the whites and whisk into the soufflé base to obtain a smooth mixture. With a rubber spatula, quickly but lightly fold in the remaining egg whites until they are completely folded into the raspberry base. Spoon the mixture evenly into the ramekins and give each one a few taps to release any air bubbles then, using a palette knife, scrape off any excess soufflé mix from the top. Wipe around the inside top of the ramekins to ensure the soufflé doesn’t stick to the mould and will therefore rise. Place the ramekins on a tray with some space between each one and
To serve, place a small pot of the chantilly cream and another small pot of the raspberry sauce on each serving plate. Place the soufflé on the plate and enjoy.
© 2008 All rights reserved. Published by Murdoch Books.