This is one of those impressive desserts with wow factor, I love making this because it’s gluten and fat free, well……….

Till I add a spoon of freshly whipped cream

 

Makes 8 x 240 ml soufflé moulds
 
Extra butter to grease the dishes and caster sugar to dust the interiors

INGREDIENTS

  • 250mls raspberry puree
  • 110mls rum
  • 25 g (0.9oz) corn starch
  • 25 g cocoa powder
  • 120 g (4.2oz) caster sugar
  • 300 ml (10.1floz) egg whites, free of any yolk
  • Pinch cream of tartar
  • 100 g (3.5oz) caster sugar
  • Icing sugar to dust
  • Whipped cream at your discretion

INSTRUCTIONS

  1. Pre-heat oven to 175C (380F) for 14 minutes
  2. In a small saucepan place two thirds of the raspberry puree along with rum, cocoa powder and the 120gm quantity of castor sugar, set over a medium heat
  3. Mix the remaining raspberry puree with corn starch to make a slurry using a wooden spoon, add to the heating puree and beat till thickened and then continue to cook for a further 8-10 minutes over a low heat. After this time place into a sieve and pass removing the seed content, set aside to cool
  4. Either by hand or electric mixer you need to beat the whites to semi firm peaks, I find the electric mixer very helpful, but whatever you choose to use, make sure equipment is super clean and free from any fat content.
  5. Place a kitchen mixer onto a medium speed, add in egg whites along with cream of tartar and continue to mix till well-incorporated and fluffy (approximately 1 minute) increase the speed and slowly start to add the 100gm sugar quantity, a little at a time.
  6. The egg whites should almost triple in volume and hold semi firm peaks.
  7. Start incorporating the egg white into the raspberry fruit base; this will need to be done in thirds. The first quantity you can be quite liberal with, mixing well, the second addition of whites needs to be a little gentler, and the last third fold carefully to keep as much air as possible.
  8. Fill each prepared mould to the top, leveling with a spatula, tapping gently to remove any air bubbles, Using your thumb, run around the outside of the top of each soufflé to create a clear track for soufflé to rise evenly
  9. At this point you can set aside in the refrigerator till ready to bake and serve, no longer than 6 hours in advance though,
  10. When ready place into pre heated oven and cook till risen by at least a third of the depth of your soufflé mould, approximately 8-10 minutes
  11. When cooked remove from oven, dust with icing sugar and serve!

Author and Creator:  Jason Roberts.  Image:  @magicalrocket