Raspberry Souffles
Serves 6
200g raspberries
3 tablespoons creme patissiere (go to recipe)
8 egg-whites
45g caster sugar
1 egg-yolk
a few drops of good vanilla essence
caster sugar for dredging
You will also need 6 ramekin dishes.
Oven 180ºC/340ºF/Gas mark 4
Butter the ramekins very thoroughly, dredge them with sugar and put them in the fridge. Crush a third of the raspberries with a fork. Mix the creme patissiere with the vanilla essence, the egg-yolk and the crushed raspberries.
Beat the egg-whites until they form soft peaks and then add the sugar and beat again, for a few seconds. Fold one third of this into the raspberry mixture, to slacken it, and then fold in the rest, gently so as not to lose the air. Fold in the rest of the whole raspberries.
Fill the chilled ramekins to the brim. Smooth the tops and run your thumb around each, just inside the rim (this helps rising). Pop the souffles straight into the oven for 7-8 minutes and serve them immediately, sprinkled with icing sugar.
