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Iced Raspberry Souffles

ingredients

serves 4
2 level tsp (10 ml) cornflour
1 1/4 cup (1/2 pint) 300 ml milk
1/3 cup (75 g) 3oz castor sugar
2 eggs, beaten
8 oz (225 g) raspberries, hulled
175 ml (6 fl oz) fresh double cream (heavy cream)
chocolate cornets (see below)
fresh raspberries and mint sprigs to decorate

method

1. Tie a collar of non-stick paper around the outside of four 7.5 cm (3 inch) individual souffle dishes to stand 5 cm (2 inches) above the rim. Secure with adhesive tape.

2. Put the dishes on a baking sheet.

3. Blend the cornflour with 30 ml (2 tbsp) cold milk.

4. In a small pan, dissolve the sugar in the remaining milk over a low heat. Pour on to the blended cornflour, stirring, then pour slowly on to the beaten eggs, whisking. Return to the pan and cook for a few minutes without boiling. Allow mixture to cool.

5. Push the raspberries through a sieve to remove the seeds and stir into the cornflour sauce. Leave covered until cold.

6. Whip the fresh cream until softly stiff and the same consistency as the cornflour mixture. Then fold the cornflour mixture evenly through the fresh cream.

7. Spoon into the prepared souffle dishes so that the mixture comes about 1 cm (5 inch) above the rim.

8. Freeze until firm but not solid, either in a freezer or the frozen food compartment of a refrigerator, set at lowest temperature. Just before serving, remove the paper collar and decorate with chocolate cornets, fresh raspberries and mint sprigs.

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