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)