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A Weekday Menu Recipe

 

 

Baked Raspberry Soufflés Veg HT DP 35mins

 

Serves 4      Hot Vegetarian  Fruit Dessert Pudding   Gluten Wheat Dairy Free
 


Ingredients
Butter for greasing

75g/3oz Caster Sugar plus a little extra
1300g/11oz Fresh  Raspberries
3 Egg Whites
Icing Sugar to dust


Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Lightly grease 4 ramekins with the butter then place some caster sugar in each dish and shake so the sugar coats the insides of the ramekins evenly. Shake off any excess sugar.

2. Place the raspberries and half the caster sugar in a food processor or blender and process to a puree.  Transfer to a large mixing bowl and set aside.

3. In a large mixing bowl, whisk egg whites until stiff, then add the remaining caster sugar and whisk again briefly.

4. Add a little of the egg white to the raspberry mixture to lighten it then add the raspberry mixture to the remaining egg whites using a spatula or metal spoon.

5. Fill the prepared ramekins with the soufflé mixture, then place them on a baking tray and bake for 10-12 minutes without opening the oven door.

7. Dust with icing sugar just before serving hot.
 

 

More Dessert  Recipes  |  What's in SeasonMore Raspberry Recipes

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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