This is one of those impressive desserts with serious wow factor, and I love making it because it’s gluten and fat free... well, until I add a dollop of freshly whipped cream. Do make sure of your measurements, as some small scales tend to not pick up on smaller quantities, and that can be the difference between a risen soufflé or a sunken one.
Makes 8 x 250 ml (8oz) moulds.
Extra butter to grease the dishes and caster sugar to dust the interiors
36 ml (12oz) raspberry puree
25g (0.9oz) corn starch
120g (4.2oz) caster sugar
300 ml (10.1 fl oz) egg whites, free of any yolk
Pinch cream of tartar
100g (3.5oz) caster sugar
Icing sugar to dust
Whipped cream at your discretion
In a small saucepan place two thirds of the raspberry puree along with the 120gm quantity of castor sugar, set over medium heat. Mix the remaining raspberry puree and corn starch to make a slurry with a wooden spoon, add to the heating puree and beat until thickened. Then continue to cook for a further 8-10 minutes over low heat. After this time place into a sieve and pass removing the seed content. Set aside to cool.
Either by hand or electric mixer, you need to beat the egg whites to semi-firm peaks--I find the electric mixer very helpful, but whatever you choose to use, make sure your equipment is super clean and free from any fat content.
Place a kitchen mixer onto medium speed, add in egg whites along with cream of tartar and continue to mix until well-incorporated and fluffy (approximately 1 minute). Then increase the speed and slowly start to add the 100gm sugar quantity, a little at a time. The egg whites should almost triple in volume and hold semi-firm peaks.
Start incorporating the egg whites into the raspberry fruit base; this will need to be done in thirds. The first third, you can be quite liberal with, mixing well, the second addition of whites needs to be a little gentler, and the last third even gentler.
Fill each prepared mould to the top, leveling with a spatula, tapping gently to remove any air bubbles. Using your thumb, run around the outside of the top of each soufflé to create a clear track for soufflé to rise evenly.
At this point you can set aside in the refrigerator until ready to bake and serve, but no longer than 6 hours in advance. When ready, place into pre-heated oven and cook until risen by at least a third of the depth of your soufflé mould, approximately 8-10 minutes.
When cooked remove from oven, dust with icing sugar and serve. If you want to be a bit naughty, you can add a dollop of whipped cream!