Experiment with different flavours by making different purees, or by adding cocoa powder to the crème patissiere mix
250ml whole milk
45g Crème Anglaise
100g frozen raspberries
3 egg whites
25g caster sugar
This recipe uses the following Essential Cuisine products:
Mix the milk with the crème anglaise and the cornflour. Bring the milk mix to the boil. Stir constantly for 1 minute or until the mixture thickens and coats the back of the spoon. Remove from the pan onto a lined tray and chill until ready to use.
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. When the fruit is cool, whisk into the crème patissiere mix.
Brush 6 ramekins with melted butter and then coat with caster sugar
Whisk the egg whites until soft peak and stand on their own. Slowly whisk in the sugar until you make a meringue.
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. Gently fold in the remaining meringue.
Spoon gently into the lined ramekins. Fill to the top and flatten with a palette knife.
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. Bake at 190c for about 6-8 mins until brown on top and has risen. Serve immediately.