1 x 1 lb (450 g) jar, or 400 g (14 oz) canned, raspberries
1/2 oz (15 g) gelatine
1 small can evaporated milk, chilled
caster sugar (superfine granulated) to taste
food colouring (optional)
1 egg white
whipped cream,
fruit, crystallized flowers, etc. to decorate
1/2 oz (15 g) gelatine
1 small can evaporated milk, chilled
caster sugar (superfine granulated) to taste
food colouring (optional)
1 egg white
whipped cream,
fruit, crystallized flowers, etc. to decorate
method
1. Tie a paper collar around an 18 cm (7 inch) souffle dish so that it stands about 5 cm/2 inches above the rim.
2. Drain the raspberries, reserving the syrup, Make the syrup up to 300 ml (1/2 pint) with water.
3. Dissolve the gelatine in this liquid and allow to cool.
4. Sieve the fruit to a puree.
5. Whip the milk until it is stiff.
6. Gradually beat in the jelly mixture, then fold in the raspberry puree.
7. Sweeten to taste and add food colouring if you like.
8. Whisk the egg white until stiff and fold into the raspberry mixture.
9. Turn into the souffle dish. Chill until set.
10. Carefully remove the paper collar and decorate before serving
2. Drain the raspberries, reserving the syrup, Make the syrup up to 300 ml (1/2 pint) with water.
3. Dissolve the gelatine in this liquid and allow to cool.
4. Sieve the fruit to a puree.
5. Whip the milk until it is stiff.
6. Gradually beat in the jelly mixture, then fold in the raspberry puree.
7. Sweeten to taste and add food colouring if you like.
8. Whisk the egg white until stiff and fold into the raspberry mixture.
9. Turn into the souffle dish. Chill until set.
10. Carefully remove the paper collar and decorate before serving
serving amount
serves 4
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