Recipe Inspiration

Ingredients...

Creme Patissiere

250ml whole milk

45g Essential Cuisine Crème Anglaise Mix

20g cornflour

100g frozen raspberries

Meringue

6 egg whites

50g caster sugar

Method...

1. Mix the milk with the Essential Cuisine Crème Anglaise Mix and the cornflour

2. Bring the milk mix to the boil, stir constantly for 1 minute or until the mixture thickens and coats the back of the spoon

3. Remove from the pan onto a lined tray to avoid the residue heat burning the mixture. Chill until ready to use

4. Heat the raspberries slowly in a pan with a drop of water and a spoonful of sugar until soft and mushy. Blitz in a food processor until smooth. Pass through a chinois and cool

5. When the fruit is cool, whisk into the crème patissiere mix

6. Brush 10 ramekins with melted butter and then coat with caster sugar

7. Whisk the egg whites until soft peaks are formed. Slowly whisk in the sugar until you make a meringue

8. In a separate bowl, whisk a third of the meringue into a dessertspoon full of the crème patissiere mix. Gently incorporate the next third of the meringue. This must be done slowly to keep the air in the meringue. If beaten too hard the soufflé will not rise. Lastly gently fold in the remaining meringue

9. Spoon gently into the lined ramekins. Fill to the top and flatten with a palette knife

10. Run your thumb nail around the edge of the ramekin to loosen the mixture from the edge. This will enable the soufflé to rise straight up and not get stuck

11. Bake at 190°C for about 6-8 minutes until brown on top and has risen. Serve immediately, remembering the ramekins will be hot

Chefs Tip

Experiment with flavours by making different purees, or by adding cocoa powder to the crème patissiere mix!