Hot Raspberry Souffle
Hot fruit souffles are impressive but are really simple to prepare. The secret to making a light souffle is to keep as much air as possible in the beaten egg whites. If good fresh raspberries are not available, frozen ones are the best alternative - as they are almost always in perfect condition.
- 1 1/4 lb fresh raspberries or thawed frozen raspberries
- 6 oz caster sugar
- 1 tablespoon Kirsch optional
- 5 egg whites size 2 eggs
- 1 teaspoon icing sugar
- Hull the raspberries and press them through a sieve to make a puree. Reserving 1/2 pint (285 ml) of puree for the souffle, stir 1 tablespoon of caster sugar and the Kirsch, if desired, into the remaining puree to make the sauce.
- Butter a 6 1/2 x 3 in (165 x 80 mm) deep souffle dish and coat evenly with 1 tablespoon of caster sugar.
- Whisk the egg whites until they hold their shape, then gradually whisk in the remaining caster sugar, whisking well between each addition until stiff and shiny.
- In a large bowl, fold a quarter of the egg whites into the reserved raspberry puree until well mixed, then gently fold in the rest of the egg whites, taking care not to beat any air out of them.
- Spoon the souffle mixture into the prepared dish and mark a deep swirl in the top. Cook in the centre of the oven for 25-30 minutes, until well risen, but do not open the oven during cooking.
- Meanwhile, warm the sauce in a small pan, ready to serve in a small jug. Remove the souffle from the oven and sift icing sugar over the top. Serve immediately with the hot raspberry sauce.
Oven : Preheat to 180°C (350°F, gas mark 4).
Calories: 179 kcal
Carbohydrates: 40 g
Protein: 4 g
Saturated Fat: 1 g
Sodium: 43 mg
Potassium: 184 mg
Fiber: 6 g
Sugar: 33 g
Vitamin A: 31 IU
Vitamin C: 25 mg
Calcium: 26 mg
Iron: 1 mg