I received this recipe from Rory at Great British Chefs and somehow it got into pending and that’s the last attention I paid of it. I’m very embarrassed that I’m just now getting it published because she sent it to me a LONG time ago. I loved the recipe when I first saw it but thought, “I need to make only a couple for testing,” and that’s where it ended.
I had a look at Great British Chefs and there are lots of great recipes by some very clever chefs. After just finishing the Noosa Food and Wine Festival last weekend, I have a new love of top chefs. I had some amazing food. So here’s Rory:
I’m a big fan of soufflés – for me there is nothing better (no, not even sex!) than a light, fluffy soufflé baked to perfection straight out of the oven. In the past I’ve had cheese soufflé and I’m particularly partial to a good chocolate soufflé. However I’d never even thought of combining fruit and a soufflé before! That was until I tried this recipe from Dominic Chapman, one of the UK’s best chefs.
The addition of the cornflour made it easier to make than most, but it still got the wow factor from my guests when I served this up.
The gorgeous pink colour is just sumptuous, ideal for a summer dinner party and the cooking time (14 mins or thereabouts) mean that it gives you the perfect amount of time to get them in the oven straight after the main course, dusted with icing sugar, out and onto the table just as everyone’s food has gone down!
- 1.5kg of Boiron raspberry purée
- 750g of caster sugar
- 150g of cornflour
- 9 egg whites
- 90g of caster sugar, plus extra for dusting
- Icing sugar for dusting
- Dissolve the cornflour in a little cold water to form a smooth paste.
- Bring the raspberry purée and sugar to the boil then add the paste.
- Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour.
- Pass through a sieve and cool.
- Whisk the egg whites till stiff, gradually adding the sugar during the whisking process.
- Mix ⅓ of the meringue into the raspberry base, and then fold in another ⅓ followed by the last ⅓ of meringue.
- Generously line the ramekins twice with butter then coat with a dusting of sugar.
- Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess.
- Bake in a preheated oven at 300F/150ºC/Gas mark 2 - for 14 minutes or until risen.
- Dust the top of the soufflé with icing sugar and serve immediately.
Rory, I’m really sorry for the delay. You must have thought I decided not to share this with my readers. Next time yell at me. I get pretty busy around here. 🙂