Tuesday, 12 October 2010

Raspberry Soufflés with Chocolate Sauce

I made these back in February for a dinner party but obviously I didn't have a blog back then! It was the first time I'd made soufflés and was very nervous that they wouldn't turn out properly but I had some first-time luck and they rose beautifully and tasted scrumptious! The soufflés are so light but the rich chocolate sauce makes them more indulgent. 
I guarantee than almost anybody can make these and if you do everything correctly, have them rise!

Serves 2 (I tripled it to get 6) - Adapted from the bbc food website 'fool proof hot raspberry soufflés' by Paul Heathcote on Saturday Kitchen.
Ingredients - 
250g raspberries (In February when they weren't in season I used frozen raspberries and just left them on a plate to defrost for a while - otherwise 750g of fresh raspberries would have cost a fortune and this way you get extra sauce too)
4 eggs, whites only
100g caster sugar
Juice of a half of a lemon
1/2 tsp cornflour, dissolved in a few spoonfuls of water

1. Evenly butter and sugar ramekin moulds and put them in the freezer. - This step is really important and put it right around the edges and rim.
2. For the coulis - add half of the sugar to the raspberries, place in a hot pan and cook quickly for 2-3mins with some of the lemon juice.
3. Liquidise with a hand blender and sieve to remove the crunchy seeds.
- You can make all of this in advance.
4. When ready to cook. Place 2tsp of coulis in the bottom of the soufflé dishes and thicken the remaining coulis with the cornflour in water.
5. For the souffle mix, scald a bowl and whisk in boiling water to get rid of any grease. Then place the egg whites in a bowl and whisk.
6. Gradually add sugar until a smooth, soft peak comes. Add some more lemon juice.
7. Take a third of the mix and whisk into the thickened coulis, before gradually folding remaing two thirds. Try not to knock too much air out of the mix.
8. Divide between the ramekin moulds and smooth the surface with a palette knife. 
9. A secret tip to get them to rise straight up is to trim round the edges with your thumb.
10. When ready to cook, space in a tray and bake in 180c oven for about 13 minutes.
11. While it's cooking, melt your favourite cooking chocolate in the microwave and mix with some cream to make a thick sauce.
- My oven doesn't have a window in it so it's really hard to know when to open! But I'd say go over than under and about 12-13 minutes is perfect.
Then serve straight away (while trying to take a photo before they sink) with a dusting of icing sugar and pour the hot chocolate sauce into them.

Mmn thinking about these is making me want to cook them again!

No comments:

Post a Comment