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Nook is a cosy eatery in Stellenbosch, South Africa offering light meals, pastries, cakes, daily specials and a lunch buffet. We like things homemade and super fresh.
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Raspberry Souffle
This is possibly the easiest and most delicious souffle you will make. Your family and friends will ooooh and aaaah, and you will be a culinary marvel.
I realise raspberries are out of season down here in the Southern Hemisphere, and fresh is always best, but frozen raspberries work just as well. I have yet to try this recipe using other berries. Possibly cherries or blackberries? I would love to know what the results are!
Serve your souffles with a scoop of the best quality vanilla ice cream or Italian gelato. So. Good.
ingredients
- 400g raspberries
- 1 tbsp lemon juice
- 100g caster sugar, plus extra for coating insides of ramekins
- 2 tsp crème de framboise
- 1 tsp cornflour
- icing sugar
- 6 free-range egg whites
- pinch of cream of tartar
- butter for greasing
method
1. Preheat the oven to 180C/350F/Gas 4.
2. Press the raspberries through a fine sieve to produce 180g of purée. Put this into a saucepan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not let it catch and burn.
3. Put 45g of the sugar in a separate pan. Melt it, then boil until it becomes a thick syrup (121C on a sugar thermometer). To test without a thermometer, dip a teaspoon into the syrup and then quickly into cold water. You should be able to roll the cooling syrup into a ball between your fingers. But be careful as the syrup is extremely hot. When it has reached the right point, stir the hot syrup into the raspberry jam.
4. Mix the framboise and cornflour together and stir into the jam over the heat. Turn the jam into a small bowl, sprinkle the surface with icing sugar (to prevent a thick skin from forming) and cover with cling film.
5. Whisk the egg whites with the cream of tartar until you can form soft peaks, then fold in the remaining caster sugar. Lightly fold the whites into the jam, leaving thin traces of white visible in the mixture.
6. Spoon into four buttered and sugared ramekins. Place these on a baking tray and bake for 10 minutes.
7. Transfer the ramekins to plates. Dust the hot soufflés lightly with icing sugar, then make a small hole in the top of each and place a ball of ice cream inside each. Serve immediately.
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