Raspberry Souffle with Raspberry Coulis
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