Raspberry Souffle

Raspberry Soufflé from Celebrate by Pippa Middleton page 214

These are impressive from the moment they leave the oven, but they must be eaten straight away. This recipe makes four soufflés as the mixture is easier to work with in a larger quantity. If making two and saving two for another day, use half the base mix and fold in half of the beaten egg whites. A fresh egg white mixture will need to be whisked up for making the second batch.

For the raspberry coulis

300g raspberries 2 tablespoons icing or caster sugar 1 tablespoon lemon juice

For the soufflés

40g melted butter, for greasing 6 rounded tablespoons caster sugar, plus extra for the ramekins 4 tablespoons raspberry jam 90ml double cream 1 tablespoon plain flour 4 tablespoons cornflour 100ml full-fat milk 2 egg yolks 4 egg whites

To make the coulis, purée the raspberries with the sugar and lemon juice in a food processor. Push it through a sieve to remove the raspberry pips. Add more sugar to taste. Brush the insides of 4 ramekins with the melted butter and coat with sugar, shaking out any excess. Place 1 tablespoon jam in each then chill in the fridge. Mix the cream, flour and cornflour to a smooth paste. Warm the milk over a medium heat, until just boiling, then gradually stir into the paste. Whisk until smooth then pour the mixture back into the saucepan and place over a gentle heat. Continue beating vigorously until thickened. Place the egg yolks in a separate small bowl and add the caster sugar. Mix to a thick paste, then add to the saucepan and mix well until smooth. Return to the hob to thicken, whisking until it begins to bubble – be careful not to scramble the eggs. When the mixture looks like custard, remove from the heat and put aside to cool completely. (At this point you can chill the mixture in the fridge for up to 2 days and finish the soufflés just before serving.) Preheat the oven to 180°C/gas 4. Put the egg whites into a large bowl and beat with an electric mixer until soft peaks form. Add 1 large spoonful of the egg whites and 6 tablespoons raspberry coulis to the cooled mixture, then beat well. Carefully fold in the remaining egg whites. Fill the ramekins to the brim and level off with a spatula. Place them on a baking sheet in the middle of the oven for about 14 minutes until risen and turning golden. Serve immediately, with the raspberry coulis and shortbread heart biscuits (page 181).

A half bottle of Sauternes to share.