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Picture: Astrid Volzke/The West Australian

Visually stunning, souffles are a beautifully light way to end an elegant meal. Experiment with different fruit purees and if your oven is fan-forced, try without the fan for a more even rise.

RECIPE: Raspberry Souffle
Serves 4

400g frozen raspberries
50g caster sugar
150ml milk
100ml cream
3 egg yolks
3 tbsp caster sugar
3 tbsp cornflour, sifted
2 egg whites
50g caster sugar, extra

Place the raspberries and first lot of sugar in a saucepan and heat slowly until sugar dissolves. Cover and simmer for 5 minutes. Pass the puree through a sieve and discard the seeds. Put aside to cool.

To make the creme patissiere, heat the milk and cream to almost boiling in a saucepan. Beat the egg yolks and caster sugar together in a large bowl, and then mix in the cornflour. Add a small amount of the hot milk and whisk well until smooth. Gradually incorporate the remaining milk, whisking constantly. Return to the saucepan and whisk over medium heat until thickened and smooth, about 3-5 minutes.

When cooled to room temperature, fold in the raspberry puree. To finish the souffles, preheat oven to 180C. Butter four ramekins and dust lightly with caster sugar. Beat egg whites to firm peaks then gradually whisk in the 50g of extra caster sugar a spoonful at a time to make a firm, glossy meringue.

Whisk a third of meringue into the raspberry base mixture and then carefully fold in the rest. Fill each ramekin and smooth the tops with a palette knife. Run a little circle with your thumb around the rim to help the souffle rise. Place on a baking tray and bake for 10-12 minutes until well risen and lightly golden on the top. Dust with icing sugar and serve at once.