Raspberry & rose souffle
This feather light souffle is bursting with tangy raspberry-goodness, and offest nicely by a rose petal syrup.
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 12 minutes |
| Cook's Tips: | Pair with salt and pine nuts |
| Prep Time: | 35 minutes, plus overnight infusing time |
Ingredients
- 2 Tbsp sugar for the egg whites
- water
- To serve rose petals
- 20 g butter, softened
- 420 g Castor sugar
- 125 g fresh raspberries
- lemon juice
- 2 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- 60 ml water
- 6 large free- range egg whites
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Cooking Instructions
- Preheat the oven to 180°C. To make the rose coulis, dissolve the sugar in the water over a gentle heat. Add the rose petals and allow the syrup to infuse overnight.
- Brush 4 small ramekins with the butter and dust with 30 g caster sugar, shaking out any excess sugar.
- Place 300 g raspberries in a saucepan over a medium heat and cook for 5 minutes. Transfer to a blender and blend until smooth.
- Strain the raspberries through a sieve. Discard the pips and return the purée to the saucepan. Simmer over a low heat. Add the lemon juice and 55 g sugar and stir until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil.
- Whisk the cornflour and water and add to the raspberry mixture. Whisk for 1 minute, then chill.
- Beat the egg whites until soft peaks form. Slowly add the remaining caster sugar, beating continually. The meringue should be soft and glossy.
- Fold in the raspberry purée and spoon into the ramekins. Bake for 10–13 minutes.
- Remove the rose petals from the syrup. Crush the remaining raspberries, add 1 T rose syrup and mix. Pour over the souffles, dust with icing sugar and garnish with the crushed raspberries.
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