Raspberry Souffle
We have a tradition in this house that every Saturday we treat ourselves with a wonderful home-made dessert which is not a cake, and if we want to have more of it – we’ll have to wait for the following weekend(s). This weekend we had raspberry souffles. The raspberries, by the way, can be replaced with any other sour berry of your choice.
As you already know, a souffle is made of whipped egg whites and flavouring. However, unlike other souffles I’ve made or had before, this one is a no-bake souffle and can be made in advance and can definitely wait for you. As long as it’s in the fridge.
I run and tell that quickly because we just loved it. Hope you will, too!
For 2 souffles, you’ll need:
1/2 tbsp rosewater
1/2 tbsp powdered gelatin
150g raspberries (fresh or frozen)
1 tbsp lemon juice
45g icing sugar
200ml whipping cream (single or double)
2 egg whites
Extra fresh raspberries for decoration
How to:
(1) Make 2 double layered bands of baking paper, long enough to wrap around the outsides of your ramekins and wide enough to sit 5cm above their rim.
(2) Secure the baking paper with tape and lightly brush the inside rim of the paper with oil.
(3) Place the rosewater in a small bowl together with the gelatine. Allow to soak for 2 minutes. The texture should become spongy
(4) Put the bowl in a larger bowl, half filled with boiling water and stir until the gelatin is dissolved and turns into thick liquid
(5) Prepare the raspberries puree: place raspberries, sugar and lemon in a food processor and process to a puree. Sieve the puree
(6) Stir the gelatine into the puree and set aside
(7) Whisk the cream until it thickens and forms small, soft peaks
(8) Fold the raspberry puree into the whipped cream
(9) Whisk the egg whites using a mixer, until well firmed and fluffed
(10) Gently fold the whipped egg whites into the raspberry cream
(11) Pour into the ramekins and chill in the fridge for several hours until set
Serving: carefully remove the sleeve and decorate with the remaining raspberries. Serve and enjoy this wonderfully sweet and sour, airy dessert!
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