Raspberry soufflé

Ingredients

• 100 g raspberries
• 35 g caster sugar
• 1/2 vanilla pod (the seeds scraped out)
• 1 egg (separated)
• 40 ml milk
• 25 ml cream
• 5 g plain flour
• 4 g cornflour
• knob of butter (melted)

 

Method

1. Pre-heat the oven to 190c.
2. Brush the inside of a ramekin with the melted butter ensuring the brush strokes are from bottom to top. Dust with caster sugar. Chill to set.
3. Put the raspberries in a pot with 13g of sugar and the vanilla pod, seeds and pod. Heat slowly stirring until the suagr has dissolved. Cover and simmer for 5 minutes. Sieve the puree, keep the coulis and discard the seeds, reduce the coulis for 5 mins, then set aside to cool.
4. Scald the milk and cream in a small saucepan. Beat the egg yolk and sugar together until pale and thick. Sieve in the flour and cornflour, mix through. Add a small amount of hot liquid and mix through then add to liquid in the pan. Place back on the heat, whisk constantly until the mixture is thick and smooth, about 3-5 minutes. Leave to cool to room temperature.
5. Mix the rapberry coulis through the Pastry cream.
6. Whisk the egg white until firm peak stage. Gradually add the remaining sugar, until you have a firm glossy meringue. Mix a third of the egg white into the fruit base and then carefully fold the remaining white.
7. Spoon into the ramekin. Level off the top, run your thumb around the top. Sit the ramekin on a baking tray and place in the oven. Immediately turn the oven down to 180 and bake for 12-15 minutes until risen and slightly golden, but wobbly in the centre. Dust with icing sugar.