Home

Raspberry Souffle with Blackcurrant Glaze

ingredients

serves 4
4 oz (125 g) blackcurrants
2 oz (50 g) caster sugar
3 eggs, separated
10 oz (300 g) Greek yogurt
1 lb (450 g) raspberries, sieved
1/2 oz (15 g) sachet gelatine dissolved in 3 tbsps boiling water

to decorate:

fresh rosemary

method

1. To collar a 1 1/2 pint (1 litre) souffle dish or 4 ramekins, wrap a band of double thickness greaseproof paper around the dish to stand about 2 inches (5 cm) above the top. Secure with an elastic band or string.

2. Gently simmer blackcurrants and 1 tbsp of sugar in a small saucepan for 5 minutes. Sieve and reserve.

3. Beat yolks and remaining sugar until pale and fluffy. Fold in the yogurt, raspberry puree and gelatine.

4. Whisk whites until stiff and gently fold into the raspberry mixture. Pour into souffle dish or ramekins. Chill for at least 2 hours until set.

5. Carefully remove the greaseproof paper, spoon some blackcurrant puree on top and smooth with a knife.

6. Decorate and serve with thin biscuits and remaining blackcurrant puree.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved