Paul’s take on a raspberry soufflé uses an Italian meringue base rather than the traditional French. The Italian meringue provides a strong stable base to ensure a great rise! Be sure not to whisk the mixture to stiff peaks once the purée has been added; stopping at soft peaks ensures the soufflés can rise to their full height in the oven without collapsing.
Makes:
4
Difficulty:
Needs skill
Baking Time:
20 mins
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- Ingredients
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Method
Step 1
Heat the oven to 180°C/160°C fan/350°F/Gas 4. Wedge a rolling pin between 2 chopping boards (to prevent it rolling). Spray the rolling pin with grease spray, then wipe it with kitchen paper, so the rolling pin is very lightly oiled.
Step 2
For the tuiles, tip the egg white into a bowl, add the icing sugar and whisk together without incorporating any air, until the sugar has dissolved in the egg white. Sieve in the flour and mix until smooth, then add the melted butter and mix to a smooth batter.
Step 3
Place the leaf mould on a baking sheet and spoon some of the batter into the leaf shapes. Using a palette knife, scrape across the surface of the mould to remove any excess batter.
Step 4
Bake for 5 – 7 minutes, until just firm, then using oven gloves, turn the mould upside down onto the rolling pin. Leave for 1 min until just cool, then lift off the mould to reveal the leaves, curved around the rolling pin. Leave to cool for 2 mins, then transfer to a cooling rack.
Step 5
Repeat the process if necessary until you have eight perfectly shaped leaves.
Step 6
For the Italian meringue soufflés, butter the sides of the soufflé dishes and coat with caster sugar.
Step 7
Tip the raspberries into a pan with 25g of the caster sugar and crush together with a potato masher. Bring to the boil, then reduce the heat and simmer for 5 minutes until the raspberries are very soft and have released all their juice.
Step 8
Pour the raspberry mixture into the bowl of a food processor and blitz for 30 seconds to a purée. Pass through a fine sieve into a jug, then pour the purée into a small pan.
Step 9
Add the remaining 200g of caster sugar to the pan and set over a low heat. Bring slowly to the boil.
Step 10
Meanwhile pour the egg whites into the bowl of a stand mixer fitted with a whisk and whisk on the lowest speed.
Step 11
Bring the raspberry purée to the boil and boil until the mixture reaches 110°C/230°F, stirring occasionally to prevent the mixture burning, then begin to whisk the egg whites on medium speed to soft peaks.
Step 12
When the raspberry syrup reaches 114°C/237°F, increase the mixer speed to its highest setting and carefully pour the raspberry syrup over the egg whites, whisking continuously, to soft peaks.
Step 13
While the mixture is still warm, spoon it into a large piping bag. Snip off the end and use to fill the soufflé dishes. Level off the top with a palette knife, then run a knife around the inside rim of each dish.
Step 14
Bake for 20 minutes until well risen and golden on top. Dust with icing sugar and serve immediately with the tuiles.
