Wow your guests with this raspberry souffle recipe with Crème Patisserie and Raspberry Puree.
For the Raspberry Soufflé::
Brush the ramekins with soft butter in upward strokes. Dust with caster sugar, shake to remove excess sugar, then refrigerate for ten minutes.
Egg whites and salt in a kitchen aid/mix master. When eggs start turning white, slowly add the caster sugar. Whisk for a further two minutes.
In a separate bowl, mix the crème patisserie, raspberry puree and whole raspberries together. Slowly and carefully fold the egg white mixture through the raspberry mixture; half at a time.
Add mixture to ramekins. Using a pallet knife, scrape off any excess mix so that the soufflé is completely flat. Run your thumb around the rim of the ramekin about a ½ centimetre into the mixture, to prevent the soufflé sticking to the sides and to ensure that it rises evenly. Place in a preheated oven at 200°c for approximately 12 minutes, until soufflé has risen between 4 to 5 centimetres. Dust with icing sugar and serve immediately, with the chocolate sauce on the side.
For the Crème Patisserie::
Warm milk and cream together in saucepan. Mix egg yolks, sugar and cornflour together in a bowl. When milk/cream is about to boil, add slowly to the egg mixture, whisking constantly. Put mix back on to the heat, continuously whisking until the mixture thickens
For the Raspberry Puree::
Puree all ingredients in blender, until smooth. Push through a fine sieve to remove all raspberry seeds.
For the White Chocolate Sauce::
Bring the cream to the boil. Whisk in the chocolate. Bring back to the boil, whisking continuously. Remove from the heat and keep warm.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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