Raspberries give these individual desserts a beautiful, soft rose colour and a delectable flavour - they must be eaten straight from the oven to capture their deliciously light, melt-in-the-mouth texture.
ingredients
serves: 4
1/2 tablespoon sweet butter, at room temperature
1/4 pound superfine sugar, vanilla flavoured or plain
2 cups fresh raspberries
1 tablespoon kirsch, optional
4 large egg whites
1 tablespoon Confectioner’s sugar, for sifting
To serve:
heavy cream
method
1. Before you sit down to your main course, preheat the oven to 190°C (375°F). Grease the insides of four 7/8 cup souffle dishes, or ovenproof cereal bowls, with the butter, then coat them evenly with some of the superfine sugar, tipping out any surplus, and place on a baking tray
2. Puree the fresh raspberries by pressing them through a stainless steel or nylon sieve with the back of a spoon. Stir in the kirsch, if using.
3. When you have finished the main course, whisk the egg whites with an electric beater until they are stiff but not dry, then gradually whisk in the remaining superfine sugar. Keep whisking until the mixture becomes shiny
4. Carefully fold the raspberry puree into the egg whites, then spoon the mixture into the dishes and make a swirl on top of each. Cook in the centre of the oven, leaving space above for the souffles to rise, for 12 - 14 minutes, or until well risen and lightly set.
5. Remove the souffles from the oven, sift Confectioner’s sugar evenly over the top of each and serve with cream.
