RASPBERRY SOUFFLE

By seamline

Ingredients

• Melted butter and caster sugar, to dust the moulds
• 30 ml cocoa powder
• 115 g caster sugar
• 2 tsp corn flour
• 2 tsp cold water
• 4 egg white
• 1 tsp cream of tartar
• icing sugar, to dust

Details

Adapted from woolworths.co.za

Preparation

Step 1

1.Preheat oven to 180C.

2. Mash raspberries until smooth, alternatively blend raspberries in a food processor

3. Combine raspberries with half the caster sugar in a small saucepan over a low heat until caster sugar has dissolves

4. Mix carn flour with water and add to raspberry mixture. Bring to the boil

5. Remove from heat and allow to cool

6. In the meantime beat egg whites and cream of tartar until soft peaks form

7. Gradually add remaining caster sugar and mix until thick and glossy

8. Add half the egg white mixture to raspberry mixture and mix well, then gently mix in the remaining egg white

9. Spoon into greased individual ramekins and bake for 12-14 minutes until well risen