How has been this week so far? Hope everyone had a great one! I don’t know why but I feel like it’s Friday today….for whatever the reason. Maybe it’s because I wished it was Friday 🙂 Hahaha
Well, I have been baking this weeks far..yap! pretty much everyday since Monday. This is a first for me..three days in a row. I was working on a new recipe: a raspberry soufflé! I have always wanted to make a soufflé. I had seen so many beautiful ones on cooking shows but most of them happened to be savory ones and I wanted a sweet soufflé.
Soufflés are pretty intimidating just looking at them, wondering how on earth would you be able to get that perfect fluffy and puffed cake? It took me three days and a couple of recipes (some were so awful..don’t know why people put recipes out there that are not working at all :() and so many ramekins emptied in the bin to finally achieve a perfect, puffed and light soufflé.
I have chosen to make a raspberry one this time but you can use any fruit you want, fresh or frozen. It just happens that you’ll always find raspberries in my fridge 🙂
Hope you’ll enjoy this one!
- 1 cup/ 125g raspberries fresh or frozen
- 2 tbsp orange juice
- 1/3 cup/ 75g sugar
- 1 tbsp butter for ramekins
- sugar extra, to dust ramekins
- 2 tsp corn flour
- 2 tsp water
- 4 egg whites
- 1 tbsp sugar
- confectioners sugar to dust
Place the raspberries, orange juice and sugar in a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until sugar dissolves and raspberries release their juices. Remove from heat. Strain through a fine sieve into a medium bowl, using the back of a spoon to push excess pulp through sieve. Return the juice to the saucepan. Mix corn flour with water and add it to raspberry mixture. Bring to the boil, allowing to thicken until you have a custard consistency. Remove from heat and allow to cool.
Preheat oven to 375F/ 190C. Place an oven tray in the oven to preheat. Brush 4 ramekins with melted butter and dust with caster sugar and set aside.
Using an electric mixer, whisk egg whites in a clean, dry bowl until soft peaks form adding 1 tbsp of sugar while mixing to get that glossy texture. Gently fold the beaten egg whites into the raspberry mixture, starting with half of the quantity for the beginning. Pour among prepared ramekins and fill them. Run your spatula around the top of each ramekin just above soufflé mixture to remove the extras and clean the ramekins around.
Place soufflés on the hot tray and bake in oven for 15-17 minutes or until puffed and cooked through. Place on serving plates. Dust with confectioners sugar and serve immediately.