I posted this photo in my previous post, of the raspberry souffles I baked last night. I was so proud of my efforts; my souffles rose beautifully and were so soft and fluffy to eat, with a hint of marshmallow flavour and texture.
Here is the recipe if you feel like giving them a go (this is from Donna Hay's Modern Classics Book 2):
butter, softened, for greasing
caster sugar for dusting
150ml strained raspberry puree (you'll need 350g fresh or frozen raspberries)
1/4 cup caster sugar
2 tablespoons water
1 tablespoon cornflour
2 teaspoons water, extra
5 egg whites
1/3 cup caster sugar, extra
Lightly grease 4 x 3/4 cup capacity ceramic ramekins with butter and dust with sugar.
Cut non-stick baking paper into strips and tie around the outside of the ramekins to make collars that stand 3cm above the rim.
Place the ramekins well apart on a baking tray.
Place the raspberry puree, sugar and water in a small saucepan over low heat and stir until the sugar is dissolved.
Increase the heat and bring to the boil.
Combine the cornflour with the extra water and mix to a smooth paste.
Add to the pan and cook for 1 minute, stirring continuously.
Refrigerate the mixture until cold. (Note: I found the mixture went a little lumpy in the fridge, so I strained it before adding other ingredients to it).
Preheat the oven to 180 degrees Celcius.
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
Add the extra sugar in a thin stream, beating until glossy.
Place the raspberry mixture in a large bowl and gently fold through the egg white mixture.
Spoon into the ramekins and bake for 12-15 minutes or until risen and golden.
Gently remove the collars and serve immediately.