“The golden rule when making a soufflé is never to open the oven door until the cooking time has elapsed, no matter how tempted you may be to have a peek. And then a soufflé needs to be served the moment it comes out of the oven.”
Pre-heat the oven to 180°C. Thoroughly butter the inside of four soufflé dishes measuring 7.5 cm in diameter and 6.5cm deep.
Marinate the whole raspberries in the framboise. Set aside until they are to be used.
Make a raspberry reduction by placing the sieved pureé in a pan and reducing it by half. Mix the cornflour with 25ml of the framboise marinade and add this to the reduced pureé. Cook, stirring constantly, until thickened, then remove from the heat.
Dissolve 100g of the caster sugar in 75ml water and boil up to 120°C. Add to the raspberry mixture, mix well and leave to cool.
Place the egg whites in a bowl and use my hand mixer to whisk until they start to thicken and take shape. Slowly add the rest of caster sugar 50g at a time, whisking constantly, until all the sugar is incorporated.
Put the cooled raspberry reduction in a bowl and use my hand mixer to whisk in one-third of the egg whites, then very carefully fold in the rest of the egg whites. Take care you don’t over-mix, as the more you stir the more air you’ll lose from the egg whites.
Half fill the soufflé dishes with the raspberry mixture, then place three drained marinated raspberries in the centre of each dish. Fill to the top with the rest of the raspberry mixture and scrape off any excess with a palette knife. Run your finger round the edge to push the mixture away from the sides. Cook in the oven for 10 minutes.
Set each soufflé dish on a plate, dust with a little icing sugar and top each with a marinated raspberry. Serve immediately.
Marco Pierre White
Russell Hobbs