175 g (6 oz) raspberries, thawed if frozen
1 tbls (15 g) 1/2 oz butter or margarine, softened
2 tsp vanilla sugar
225 ml (8fl oz) milk
4 medium eggs, at room temperature, separated
6 tbsp caster sugar (superfine granulated)
2 tbsp plain flour (All purpose)
2 tsp icing sugar (confectioners sugar)
1 tbls (15 g) 1/2 oz butter or margarine, softened
2 tsp vanilla sugar
225 ml (8fl oz) milk
4 medium eggs, at room temperature, separated
6 tbsp caster sugar (superfine granulated)
2 tbsp plain flour (All purpose)
2 tsp icing sugar (confectioners sugar)
method
1. Preheat the oven to 190°C/375°F/gas mark 5
2. Place a baking sheet in the oven. Liberally grease a 700 ml (28fl oz) soufflé dish with the butter or margarine, and sprinkle in the vanilla sugar to coat.
3. Pour all but 2 tablespoons of milk in a saucepan and bring to the boil. In a large heatproof bowl, mix the reserved 2 tablespoons of milk with the egg yolks, 2 tablespoons of sugar and the flour, to form a paste and then whisk in the hot milk. Return to the saucepan and simmer gently, stirring until thickened. Remove from the heat and set aside.
4. Place 100 g (4 oz) raspberries in a nylon sieve over a small bowl and push them through to make a purée. Whisk the egg whites until stiff and then whisk in the remaining sugar to form a smooth meringue.
5. Fold a 1/4 of the meringue into the custard along with the raspberry purée, and then fold in the remainder along with the whole raspberries using a large metal spoon.
6. Pile the mixture into the prepared dish, right to the top and gently smooth over the top. Place the dish on the preheated sheet in the centre of the oven and bake for about 25 minutes until golden and well risen. Quickly dust with icing sugar and serve immediately with crème fraîche and more raspberries to accompany.
2. Place a baking sheet in the oven. Liberally grease a 700 ml (28fl oz) soufflé dish with the butter or margarine, and sprinkle in the vanilla sugar to coat.
3. Pour all but 2 tablespoons of milk in a saucepan and bring to the boil. In a large heatproof bowl, mix the reserved 2 tablespoons of milk with the egg yolks, 2 tablespoons of sugar and the flour, to form a paste and then whisk in the hot milk. Return to the saucepan and simmer gently, stirring until thickened. Remove from the heat and set aside.
4. Place 100 g (4 oz) raspberries in a nylon sieve over a small bowl and push them through to make a purée. Whisk the egg whites until stiff and then whisk in the remaining sugar to form a smooth meringue.
5. Fold a 1/4 of the meringue into the custard along with the raspberry purée, and then fold in the remainder along with the whole raspberries using a large metal spoon.
6. Pile the mixture into the prepared dish, right to the top and gently smooth over the top. Place the dish on the preheated sheet in the centre of the oven and bake for about 25 minutes until golden and well risen. Quickly dust with icing sugar and serve immediately with crème fraîche and more raspberries to accompany.
serving amount
serves: 4
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