Ooooooooh, you’re going to love these! So, so light with cloud-like fluffiness and just bursting with raspberry flavour, these soufflés are simply heavenly! When I saw the ‘never fail’ element of the recipe name, I was a little skeptical but they really are so very easy to make and quite spectacular on the enjoyment front!
What you need…
for the purée
200g fresh raspberries
for the soufflé
A little butter
4 egg whites
100g caster sugar, plus extra for preparing the ramekins and dusting
What to do…
Blend the raspberries to a purée and then pass through a sieve to remove the pips.
Place the purée in a pan and bring to the boil. Remove from the heat.
In the meantime, in another saucepan, tip in the sugar and half the water. Bring to the boil and cook until the sugar starts to caramelise, turning a light golden brown. Quickly remove from the heat and tip into purée, whisking it in. If the caramelised sugar starts to set (mine did) just pop the saucepan back onto a moderate heat and whisk the purée until the caramel melts again and is evenly incorporated.
Using a fork, mix the cornflour into the remaining water and then add to the purée, whisking it in.
Leave the purée to cool. You can make the purée the day before you need it, covering it with cling film and keeping it in the fridge if you like.
Just before you’re ready to indulge in these little pots of gorgeousness, preheat your oven to 180° / 350°f / gas 4. Liberally butter four ovenproof ramekins and then sprinkle some caster sugar all over the butter, tipping out the excess. Pop the ramekins into the freezer.
Whisk together the eggs whites and caster sugar until they are stiff and shiny.
Tip one third of the egg whites into your cold raspberry purée and whisk in, creating a smooth paste. Using a spatula, gently fold in the remaining egg whites so they are evenly incorporated.
Spoon the mixture into the ramekins up to the top. Bang them down on your work surface to release air bubbles. Using a palette knife, scrape the excess off the top of each ramekin and wipe a little butter around the rim of each pot (to prevent the soufflé from sticking). Dust with a little caster sugar.
Pop the ramekins onto a baking tray and slip them into the oven, baking for 8 minutes. Watch them rise: other than the eating them, this is the best bit!
Serve immediately – dip in your spoon and indulge in a lovely pink cloud of sheer heaven – the fresh raspberry flavours excite the taste buds whilst the soufflé gently evaporates over your tongue, all the while you’re dipping your spoon in for the next mouthful!
The caramelising of the sugar can be a little tricky but if you keep your eye on it, shouldn’t be a problem. Other than that, it’s really easy and fast, once the purée has been made. I love the fact that you can do that bit the day before: the rest is dead easy.