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.
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