Raspberry Souffle with Raspberry Coulis

11:30 am on 27 August 2012

Ingredients

Crème pâtissière & soufflé

  • 600ml milk
  • 1 vanilla bean
  • 100g flour
  • 75g butter
  • 80g sugar
  • 5 egg yolks
  • 200g egg whites
  • 25g sugar

Raspberry coulis

  • 150g sugar
  • 370g raspberries
  • 1/2 lemon, juiced
  • 100mls water

Method

Crème pâtissière & soufflé

Butter and sugar the soufflé moulds twice. Place into the freezer to set firm.

Combine milk and vanilla in a saucepan, bring to the boil.

Place the flour, butter and sugar in a bowl, and rub to a smooth paste.

Whisk the flour paste into boiling milk mix.

Add egg yolks and remove from the stove.

Pass through a fine sieve.

Place in a container and cover until required.

Whisk egg whites and add sugar, whisking until firm.

Add 2T crème patissiere and raspberry coulis and mix together well.

Gently fold in ¼ egg white and mix in to soften the custard base, then fold in the remaining amount.

Spoon in the mixture, smooth off the surface, run a toothpick around the inside of the rim of the dish.

Bake in a pre-heated 180°C for 12-15 minutes.

Raspberry coulis

Boil the sugar, raspberries and water together.

Blend then pass through a fine sieve.

Reserve some of the coulis to accompany the dessert.

Place the remaining amount into a saucepan, and reduce down until a conserve is produced.

John Hawkesby’s wine match

Dolcetto
Waimea 2011

From Nine To Noon

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