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Easy Raspberry Soufflés

Recipe Serves 4


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Ingredients

1 x 300g pack Creative Gourmet frozen Raspberries
2 tablespoons caster sugar
2 tablespoons lemon juice
1 tablespoon cornflour
8 egg whites
icing sugar for dusting
Thick cream, to serve

Instructions

  1. Lightly grease 4 individual soufflé dishes, or one medium sized dish. Preheat oven at 190ºC (fan forced at 180ºC).
  2. Place frozen raspberries, sugar and lemon juice in a saucepan, gradually bring to the boil over a low heat. Blend cornflour to a smooth liquid using 2 tablespoons pan juices and stir into raspberries. Stir until mixture thickens. Remove from heat and cool.
  3. Stiffly beat egg whites. Fold in icing sugar and raspberry purée, using a metal spoon or spatula. Spoon into soufflé dishes. Mixture should come right to the top! Place dishes onto a baking tray and bake for about 20 minutes. Dust with icing sugar and serve immediately with thick cream.

 

 

 

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