I am a list maker. so it should come as no surprise that I have a "Life Goals" list and that on this list I have the goal of learning to make the perfect souffle.
Raspberry Souffles with White Chocolate Whipped Cream
Makes 4 ramekins
For the Souffles:
- 6oz barquette of raspberries (or about a heaping 3/4 cup)
- 1/3 cup sugar + 2 Tblsp seperate
- 2 Tblsp cornstarch
- 2 eggs
In the original recipe, you would combine the raspberries and 2 tblsp sugar in a food processor, but I mashed them through a sieve and that seemed to work quite well.
Once you have that lovely fuschia juice, put in a saucpan on a medium heat and add the cornstarch while whisking. Make sure it doesn't clump!
Crack the egg whites into a large bowl and mix them with a hand mixer until stiff peaks form. Add 1/3 cup sugar in small batches until combined without drying out the eggs.
Take about a third of the egg whites and mix it into the raspberry mixture. Fold the mixture back into the remaining egg whites
Butter the four ramekins and coat the insides with sugar. Seperate equally and bake for about 12 minutes or until the tops are golden.
For the White Chocolate Whipped Cream:
- 1 bar of white chocolate
- 1 pot of double cream (284ml)
Melt the chocolate in large bowl over a boiling pot of water. Let it cool a bit and then add the cream and whip it up!
A lovely delicious mess