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Monday May 21, 2012

Shows

Raspberry Soufle

Raspberry Soufle
June 24, 2011

RASPBERRY SOUFFLE FOR FRENCH GOURMET SAFARI

makes 2 large soufflés  individual

INGREDIENTS

Souffle Base

Fresh Raspberry Puree              200 grams

Cornflour                                 10 grams

Crème Patissiere                      40 grams

 

Egg Whites                              120 grams (4 egg whites)

Castor sugar                            3 teaspoons

 

12 to 15 minutes at 200 degrees

Serve straight away with raspberry sorbet or icecream