Raspberry Souffle

Serves 4


500 g Strawberries, hulled

150 g Caster Sugar, plus extra for dusting

2 Vanilla Pods, split lengthways

2.5 Tsp Cornflour

Soft Butter, for greasing

4 Egg Whites

2 Tbsp Icing Sugar, to serve

How to cook

Blend the Strawberries and 100 g of the Sugar in a food blender or processor to form a puree

Using a ladle, rub the puree through a sieve into a saucepan

Scrape the Vanilla Seeds from the split Pods and add to the Puree

Bring to the boil over a medium heat, whisking continuously

Stir the Cornflour with 4 Tbsp Water in a ramekin or teacup

Whisk the Cornflour and Water into the puree until the mixture thickens

Cool then chill

Brush the inside of 4 Souffle dishes (9 cm diameter) with softened butter taking care to finish each dish by brushing the butter thinly upwards from the base to help the souffle rise

Then dust each with Caster Sugar

Preheat the oven to 200 degrees C

Whisk the Egg Whites with the remaining 50 g of Sugar to soft peaks

Fold half into the Strawberry Puree using a spatula

Fold in the remaining Egg Whites taking care not to knock too much air out of the mixture

Divide between the 4 Ramekins filling each to the top

Level with the back of a palette knike

Then run the tip of your thumb or finger around the edge of each dish

Bake for 9-11 minutes without opening the oven door, until risen above the rim by half

Remove from the oven and dust immediately with Icing Sugar

Serve each Souffle on a plate before it collapses with a selection of fresh fruit

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