|We had such a wonderful crop of berries last summer and I managed to freeze about 30 kg of them! These souffles are perfect to show-off the flavour of raspberries as they are not too sweet.
Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: raspberries, lemons, eggs
Recipe source: Majura Kitchen Garden
- metric measuring spoons & cups
- small microwave-proof bowl
- pastry brush
- chopping board & non-slip mat
- 1 small knife
- small soufflé dishes or ramekins
- bowls – 1 small, 1 medium, 1 large
- large metal spoon
- metal teaspoon
- wire rack
- 250 g raspberries, fresh or frozen
- 1 tablespoon lemon juice
- 2 tablespoons sugar, plus extra for dusting
- 1 tablespoon cornflour
- 2 teaspoons water
- 5 eggwhites, at room temperature
- 2 tablespoons caster sugar, extra
- 1 tablespoon butter
|What to do
- Set out your ingredients.
- Preheat the oven to 180oC.
- Melt the butter in the small microwave-proof bowl. Brush the soufflé dishes with the butter and dust with the extra caster sugar. Give each dish a gentle tap upside down to remove any extra caster sugar.
- Juice the lemon.
- Mash the raspberries with the lemon juice and 2 tablespoons sugar with the back of a fork.
- Blend the cornflour with the water and add to the raspberry mixture.
- Separate the yolks from the whites, making sure there is no yolk in the whites. Beat the whites until they form soft peaks. Add the extra caster sugar, a teaspoon at a time, and beat until the meringue is stiff and glossy.
- Fold a third of the meringue through the raspberry mixture using a metal spoon, then gently fold in the remaining meringue.
- Use a metal teaspoon to two-thirds fill the soufflé dishes.
- Bake for 8 – 10 minutes or until well risen. Serve immediately.