These pretty souffles with a raspberry coulis base are a fine way to end a meal next time you find yourself entertaining. Shannon Bennett's recipe is easy to follow, and he doesn't mind if you have a little peek in the oven to check if they're done!

Makes
6

Preparation

30min

Cooking

10min

Skill level

Mid
By
Average: 3.7 (26 votes)
Yum

Ingredients

Raspberry base

  • 200 g raspberry coulis or puree
  • 200 g caster sugar

Meringue

  • 10 eggwhites 
  • 100 g caster sugar


Decoration

  • 1 punnet raspberries 
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Pour most of the coulis into a small saucepan, reserving some to decorate dish at the end. Bring raspberry coulis to a boil on gentle heat, stirring constantly to prevent mixture sticking or burning. If sticking or burning occurs, transfer mixture immediately to another pan and keep going.

Stir in one-third of the sugar and bring back to the boil for 2 minutes while continuing to stir. Add another one-third sugar. Bring to boil and simmer for 5 minutes. Add final one-third sugar, bring back to boil, stirring until mixture reaches jam consistency. Remove from pan and cool to room temperature.

Before preparing the meringue, use a pastry brush to butter six moulds with room temperature butter. Dust each mould with caster sugar and place in fridge to chill.

Use raspberry coulis to pipe 3 or 4 thick stripes up the sides of each mould. Dip whole raspberries in the coulis and place 2 per serve on the base of each mould. Set aside.

Beat eggwhites in KitchenAid for about 2 minutes until they're slightly peaking. Continue whisking and add caster sugar until stiff and firm. This should take around 6-8 minutes. In a separate bowl, combine a dollop of the raspberry base with a dollop or two of the meringue and carefully fold until mixed.

Fill each mould, remembering to smooth off the tops with a knife.

Bake at 170°C (gas mark 4½) for approximately 8 minutes or until fully risen. Don't be afraid to open the oven and have a look. Serve immediately.