If raspberries are out of season, use either fresh, bottled or canned soft berry fruit such as strawberries, blueberries or redcurrants.
ingredients
serves 4
2 tbsp butter, softened
5 egg whites
2/3 cup superfine sugar
1 passion fruit
6 cups fresh raspberries
1 cup low fat ready-made custard from a carton or can skimmed milk, as required
Confectioner’s sugar, for dusting
method
1. Preheat the oven to 180°C/350°F/. With a brush, paint four 1 1/4 cup souffle dishes with a visible layer of soft butter.
2. Whisk the egg whites in a mixing bowl until firm. (You can use an electric mixer.) Add the sugar a little at a time and whisk into a firm meringue.
3. Halve the passion fruit, take out the seeds with a spoon and fold them into the meringue.
4. Turn the meringue out into the four prepared dishes, stand them in a deep roasting tin which has been half-filled with boiling water and bake for about 10 minutes.
5. Turn the chinchillas out upside-down on to individual plates.
6. Top the chinchillas with the fresh raspberries. Thin the custard with a little skimmed milk and pour around the edge. Dredge with Confectioner’s sugar and serve warm or cold.
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