Pretty Little Raspberry Soufflés

I’ve left this post rather late.  Raspberry season (and summer) is fast coming to an end.  There are still a few berries to be found in the raspberry hedges though and bramble time is just around the corner .  Brambles would work perfectly here too, I’m certain.

Light and fluffy, sweet and pretty, these little desserts are like a cross between a soufflé and a meringue.  Just make sure your serve them right away so their puffiness is at its best.  🙂

Pretty Raspberry Soufflés (adapted from Nigel Slater’s Real Fast Puddings)

(makes 4)

400g raspberries

25g caster sugar

4 medium egg whites

50g caster sugar

Butter

Icing sugar

Mint

  • Use a food processor to whizz together 350g of the raspberries and 25g of caster sugar.  Strain through a sieve.  Reserve juice and discard seeds.  Set aside.
  • In a clean bowl, whisk the egg whites until stiff peaks form.  Add the sugar a little at a time, whisking very briefly after each addition.
  • Pour half of the raspberry juice into the egg whites and fold gently.  Do not fully combine!  You want a ripple effect rather than a uniform raspberry flavour/colour.
  • Spoon the mixture into buttered ramekins and bake in a 180 oC oven for 10-15 mins until risen and golden on top.
  • Serve drizzled with the remaining juice and sprinkled with mint and the leftover raspberries.