These individual souffles make a lovely dinner party or Christmas dessert. They are made in ⅔ cup-capacity souffle dishes.
Raspberry base
| 250 g | Frozen raspberries (Main) |
| 2 Tbsp | Sugar |
| 1 ½ Tbsp | Cornflour |
| 1 ½ Tbsp | Water |
Ramekins
| 25 g | Softened butter |
| 1 ½ Tbsp | Sugar |
Souffle
| 6 | Egg whites |
| 6 Tbsp | Sugar |
| 75 g | White chocolate |
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Directions
- To make the base, place the raspberries and sugar in a saucepan. Bring to a simmer on low heat, stirring occasionally. Combine the cornflour and water. Stir into the hot raspberries, until thick. Cool. Can be covered and refrigerated for up to a week.
- To prepare the ramekins, grease 8 soufflé ramekins with the softened butter using a pastry brush. Chill, until set. Paint again with the butter creating a thick layer. Sprinkle with the sugar, rolling around to coat the base and sides evenly.
- To prepare the soufflé, place the egg whites in a bowl with 1 teaspoon of the sugar. Whisk, preferably with an electric beater. Slowly add the remaining sugar, beating until soft peaks form.
- Place the berry base in another bowl. Stir well then add the chocolate. Fold in ⅓ of the egg whites. Then fold in the remaining egg whites. (This can be prepared an hour ahead and refrigerated.)
- Preheat the oven to 180C.
- Spoon the soufflé mixture into the ramekins. Smooth the tops by running the straight edge of a metal spatula over the ramekins. Bake for 10-15 minutes.
- Great served with wedges of mild soft goat's cheese.
