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
- 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
- Pre-heat oven to 175C (380F) for 14 minutes
- 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
- 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
- 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.
- 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.
- The egg whites should almost triple in volume and hold semi firm peaks.
- 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.
- 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
- At this point you can set aside in the refrigerator till ready to bake and serve, no longer than 6 hours in advance though,
- 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
- When cooked remove from oven, dust with icing sugar and serve!