Raspberry Souffle With Raspberry Sauce

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• 

  Step 1

  Raspberries, egg yolks and caster sugar are main ingredients of raspberry soufflé.

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  Step 2

  You will need also lemon juice, raspberry jam, butter and sugar for ramekins.

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  Step 3

  Blend raspberries in puree, adding caster sugar on taste, place in hot pan, thicken raspberry sauce with moistened cornflower.

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  Step 4

  Butter and sugar ramekins and put them in fridge.

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  Step 5

  Place few tablespoons of jam in the bottom of ramekins.

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  Step 6

  For meringue whisk in very clean cold bowl egg whites.

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  Step 7

  Gradually add sugar until soft peak.

• Step 8

  Add lemon juice at the end.

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  Step 9

  For soufflé 1/3 of meringue whisk into thickened sauce, fold in remaining 2/3 gently, not to knock out air. Divide the mix between ramekins, space out on a tray and bake in oven 180*C 15min.

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  Step 10

  You are almost ready to serve.

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  Step 11

  Make sure you have enough fresh raspberries to blend for sauce.

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