Fancy a yummy Spring dessert...check this out!
For the raspberry coulis:
- 300g raspberries
- 2 tablespoons icing or caster sugar
- 1 tablespoon lemon juice
For the souffles:
- 40g melted butter for the greasing
- 6 rounded tabespoons caster sugar plus extra for the ramekins
- 4 tablespoons raspberry jam
- 90ml double cream
- 1 tablespoon plain flour
- 4 tablespoons cornflour
- 100ml full fat milk
- 2 eggs yolks
- 4 eggs whites
To make the coulis puree the raspberries with the sugar & lemon juice in a food processor.
Push it through a sieve to remove the raspberry pips. Add more sugar to taste if necessary.
Brush the inside of 4 ramekins with the melted butter & coat with sugar. Place one tablespoon jam in each then chill in the fridge. Mix the cream, flour & cornflour to a smooth paste. Warm the milk over a medium heat until just boiling then gradually stir into the paste. Whisk until smooth then pour the mixture back into the saucepan & place over a gentle heat. Keep beating vigorously until thickened.
Place the egg yolks in a seperate small bowl & add the caster sugar. Mix to a thick paste then add to the saucepan & mix well until smooth. Return to the hob to thicken, whisking until it begins to bubble, be careful not to scramble the eggs. When the mixture looks like custard remove from the heat & put aside to cool completely. You can chill the mixture in the fridge for up to 2 days & finish the souffles just before serving.
Preheat your oven to 180C / gas 4.
Put the eggs whites into a large bowl & beat with an electric mixer until soft peaks form. Add a large spoonful of the egg whites & 6 tablespoons raspberry coulis to the cooled mixture then beat well.
Carefully fold in the remaining egg whites. Fill the ramekins to the brim & level off with a spatula.
Place tham on a baking sheet in the middle of the oven for about 14 mn until risen & turning golden.
Serve immediately with the rasberry coulis.