• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300g frozen raspberries, thawed

  2. 1 tablespoon water

  3. cup (110g) caster sugar

  4. 4 egg whites

  5. 300ml light thickened cream

  6. 2 teaspoons caster sugar, extra

  7. NOTE: This recipe must be made just before serving.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to moderate (180C). Combine 250g of the raspberries and the measured water in a small saucepan, bring to the boil. Simmer, uncovered, until the raspberries are soft and pulpy.

  2. Add the sugar; stir the mixture over a medium heat, without boiling, until the sugar is dissolved. Bring to the boil then simmer, uncovered, stirring occasionally, until the mixture is thick and syrupy. Remove from the heat, then push the raspberry mixture through a sieve over a bowl; discard seeds.

  3. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually pour the hot raspberry mixture into the egg white while motor is still operating.

  4. Divide the mixture among four greased ovenproof dishes (1 cup/250ml capacity). Place the dishes on an oven tray. Bake in a moderate oven for about 15 minutes or until the souffles are puffed and browned lightly.

  5. Meanwhile, combine the remaining raspberries, cream and extra sugar in a small bowl, beat with an electric mixer until thickened slightly.

  6. Serve the hot souffles immediately with raspberry cream mixture.

  7. Not suitable to freeze. Not suitable to microwave.

  8. Cook's note Thaw frozen raspberries on absorbent paper in the refrigerator. Before eating the souffles, make a hole in the centre and spoon in the cream.

  9. Photographed by Joe Filshie.


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