CookEat Recipe
Raspberry Soufflé
An airy raspberry jelly soufflé scented with orange essence and finished with a light dusting of icing sugar.
Method
Steps
Step 1
As a modern oven setting, preheat to 375°F. Mix two gills of smooth seedless raspberry jelly with two ounces of sugar and half a teaspoon of food-grade orange essence for about five minutes. Mix in two pasteurized egg yolks for about two minutes.
Step 2
In a clean grease-free bowl, beat five pasteurized egg whites suitable for whipping until stiff but not dry. Fold them gently into the raspberry base for about one minute, keeping as much air as possible.
Step 3
Pour into one soufflé dish with room for the mixture to rise. Bake for about twenty minutes, continuing as needed until puffed, lightly browned and set in the centre, with no liquid egg mixture on a testing knife. Dust with a little icing sugar and serve immediately.
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