Raspberry Ripple Souffle Recipe
Spoil your mum with this ridiculously easy souffle. If you’ve never dared to make a souffle before, follow my step-by-step guide to yumminess. You’ll be shocked at just how easy it is.
Happy Mother’s Day x
- 150g raspberries
- 2 tsp caster sugar (extra)
- 60g egg white
- 30g caster sugar
Pre-heat oven to 170C
Put the raspberries and the 2 teaspoons of sugar in a blender or food processor and blitz until combined. Strain through a fine sieve to extract the seeds (see pic 2).
Put the egg white into a clean and dry bowl, add a small pinch of the sugar and beat in a mixer on high until a medium soft peak, then gently rain in the rest of the sugar.
Beat until you have a firm consistency (see pic 3)
Stir through 80g of strained raspberry puree with a spatula, taking care to not beat out the air. Brush 2 teacups with melted butter and gently dust with caster sugar.
Spoon the mixture into the greased tea cups (see pic 4)
Using a spatula flatten the mixture and run your fingernail around the edge of the cup to ensure no mixture is left on the edges. This will ensure an even rise (see pic 5)
Place the cups on a small tray and bake in the pre-heated oven for 10 minutes until risen and golden.
Dust with icing sugar and serve.
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