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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 8 October 2009

A hot raspberry soufflé should always rise to the occasion

Hot raspberry soufflé

For any of you who remember my article about Bicerin (a rich chocolate liquor) and have some in your booze cupboard, you could open up the cooked soufflé at the table and pour in a little into the middle of the hot soufflé.
This would make a dream come true!

Ingredients

250g raspberries
125g caster sugar,
plus a little extra
Little butter
3 egg whites
25g dark chocolate, grated
1 tbsp cornflour
Icing sugar for finishing.

Method
Put the raspberries into a medium size, heavy-based saucepan with 50g of the sugar and a teaspoon of water. Bring to the boil, then remove from the heat and blend in a liquidizer. Sieve the mixture to make a smooth puree, not wasting any of the fruit from the underneath of the sieve.
Put the saucepan of puree over a gentle heat. Mix the cornflour with a little water until it becomes runny, then add this to the puree, stirring continuously until the puree becomes quite thick. Set aside.
Put the remaining sugar into a small saucepan with enough water just to cover it.
Heat until the mixture reaches the “soft ball” stage on a sugar
thermometer. Remove from the heat, add to the raspberry puree and stir well until smooth.
Let the puree cool completely.

Preheat the oven 190C/ 375F/gas 5. Grease the inside of eight ramekin dishes with the butter and then coat the butter with extra caster sugar.
Whisk up the egg whites until stiff and then whisk in a tablespoon of caster sugar.
Fold into the raspberry mixture along with the grated chocolate and then quickly spoon the mixture into the prepared ramekins and level them off with a knife.
Clean the edges with a cloth or finger! Put the soufflés on a baking tray into the oven for
8-10 minutes.
Once they are well risen, take them out, dust with icing sugar and serve immediately.

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