Raspberry soufflé
Ingredients
- 100 gr dark chocolate
- 2 tbspn pine nuts
- 250 gr raspberries
- 25 gr butter
- 25 gr flour
- 150 ml milk
- 4 eggs
- 150 gr sugar
Instructions
Garnish
- Melt the chocolate in a bowl over a pan with simmering water.
- Spread the chocolate on a tray lined with baking paper. Sprinkle the pine nuts on top.
- Let it set and break into shards. Set aside for later.
Soufflé
- Preheat the oven to 180°C and grease the soufflé moulds with butter.
- Keep a few raspberries for the garnish, puree the rest until smooth.
- Separate the eggs.
- Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
- Stir in the raspberries puree and the eggs yolks.
- Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
- Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
- Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
- Bake the soufflés immediately for 20 min or until puffed up and cooked.
- Take the soufflés out of the oven and dust with icing sugar. Garnish with the chocolate shards and remaining raspberries.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
‘Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.
Serve the soufflés straight away after baking.
‘Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.
