Vanilla and Raspberry souffle
| Serves: | 4 |
|---|
Ingredients
10g (1oz) butter
50g (2oz) castor sugar plus extra to sprinkle
1 vanilla pod
125ml (4fl oz) milk
4 eggs separated
10g (1/2 oz) flour
2 tbsp (30ml) Framboise liqueur (optional)
125g (4 oz) fresh raspberries
Method
- Line the inside of the Pyrex ramekins with half of the butter, then cover this with castor sugar.
- Bring to the Boil.
- Mix 2 egg yolks, flour and sugar to a smooth consistency in a basin, then pour over the boiling milk and Stir until well combined.
- Pour this mixture into a clean saucepan and stir continuously over a gentle heat until the mixture begins to Thicken. Remove from heat and allow to Cool slightly.
- Add remaining egg yolks, butter and the Framboise (if using) to the custard mixture, stir well.
- Whip the 4 egg whites until stiff, then carefully Fold into the custard mixture – which should be just warm.
- Level off each top with a palette knife.
- Put each ramekin onto a Baking sheet and cook in the oven for 15-20 minutes or until each has well risen and is firm to the touch.
- Remove from oven and dredge with icing sugar.
- Soufflés do not hold, so must be served immediately – accompanied by vanilla ice Cream or sorbet.
Decorate with icing sugar.
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