If there is one thing that has always daunted me in the kitchen it is the soufflé. For some reason it has been built up and built up and it has put me off trying it. However, I am pleased to say that I have conquered my nemesis – as yesterday I made my first ever soufflé and honestly I have no idea what all the fuss was about!
I had done a lot of research, reading various methods for making a soufflé and decided that I would try to make a jam then add it to a simple meringue recipe and it was very successful. The meringue was wonderfully light and had a sweet yet slightly sharp flavour due to the raspberry and lemon combination.
I will absolutely be making them again and will be trying them out with a variety of different fruits. They are definitely worth giving a go!
Lemon and Raspberry Soufflé (Serves 3)
For the jam: (will make enough for at least 6 soufflés, use the required amount and freeze the rest to use another time)
- 100g raspberries
- juice of ½ a lemon
- 1-2tbsp sugar (depending on how sweet the fruit is)
- zest of 1 lemon
- 1 heaped tsp cornflour (made into a paste with a little water)
For the meringue:
- 2 egg whites
- 2 heaped tbsp caster sugar
For the ramekins:
- butter (for greasing)
- caster sugar (for coating)
1. Prepare your ramekins, by greasing them with butter and then coating thoroughly with caster sugar, then place in the fridge.
2. Make the jam by heating the raspberries, sugar and lemon juice in a pan until the raspberries have completely broken down.
3. Pass the raspberries through a sieve and then return to the pan.
4. Add the lemon zest and cornflour and stir until the jam has thickened then, allow to cool completely.
5. Once the jam has cooled, whisk the egg whites until they are at the soft peak stage, then whisk in the caster sugar.
6. Place 1 heaped tablespoon of the jam in a bowl , then add a heaped tablespoon of the meringue and carefully fold together. Continue to add in a little of the meringue at a time until it is completely incorporated.
7. Equally divide the soufflé mixture between your ramekins. Use a palette knife to smooth the tops.
8. Finally run your thumb around the rim of the ramekin (as this will help them to rise) and clean the outside of the ramekins.
9. Place in a preheated oven at 170C fan for 12-14 minutes, until it has risen and slightly golden brown on top.
10. Remove from oven, dust with icing sugar and serve immediately with a little cream. Enjoy!