Prep:  25 mins
Cook:  15 mins
Serves:  4
Average: 4.3 (30 votes)
Recipe by: Creative Gourmet

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Hot Raspberry Souffles
  1. Combine frozen raspberries and 1 tablespoon sugar in a medium saucepan. Bring to the boil, mashing raspberries with a wooden spoon, over medium heat and cook for 2 minutes until raspberries are very soft
  2. Using a wooden spoon, mash/push raspberries through a sieve into a bowl to form a smooth puree (it makes about 200 ml puree). Transfer to a heatproof bowl and chill until cooled
  3. To make souffles, preheat oven to 190°C. Grease 4 x 1 cup souffle dishes or ramekins with melted butter and sprinkle each with 1/2 teaspoon sugar to lightly coat sides and base of dishes
  4. Place 1/2 cup (125ml) cooled raspberry puree into a large bowl. Add egg yolks and sift over the flours. Stir until combined. Reserve remaining puree to serve
  5. In a clean bowl, using electric beaters, beat egg whites until soft peaks form
  6. Gradually beat in remaining 1/4 cup caster sugar until firm peaks form. Using a large metal spoon, gently fold a large spoonful of egg whites through raspberry mixture. Fold in remaining egg whites
  7. Spoon mixture evenly into prepared dishes. Place on a baking tray. Bake for 10 minutes until puffed and light golden on top. Dust with icing sugar and serve immediately with remaining raspberry puree
Tips & Hints:
  • If you like extra sweet desserts, add an extra 1 tablespoon caster sugar to the frozen raspberries when boiling.
  • When pushing the raspberry puree through a sieve, scrape the underside of the sieve to capture all the puree.
  • Just before baking the souffles, run a blunt knife in a small circle, about 1cm from the edge and 1 cm deep, through the mixture in each dish- this helps the souffle evenly rise.
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serve immediately?
carol pike
6 years 7 months ago
They look delicious but I don't want to leave my company while I prepare a dessert. Any way most of this could be done ahead of time? Thanks, Carol