Raspberry Soufflé Recipe:

  1. Grease a 15 cm (6 inch), 6 cm (2 1/2 inch) deep, soufflé dish with butter, then coat, evenly with a little castor sugar.
  2. Sieve the raspberries through a nylon sieve to make a purée, about 225 ml (8 fl oz)
  3. Whisk the egg whites until stiff, but not too dry.
  4. Gradually whisk in the castor sugar, whisking until it’s shiny.
  5. Fold the raspberry purée into the egg whites.
  6. Pour the soufflé mixture into the prepared soufflé dish and mark into a swirl on the top.
  7. Place the dish on a baking sheet, then bake at 180ºC (350ºF) mark 4 for about 20 minutes, until lightly set.
  8. Remove from the oven and sift icing sugar lightly over the top.
  9. Serve immediately

List of ingredients required:

  • 225 g (8 oz) fresh raspberries.
  • 3 egg whites.
  • 75 g (3 oz) castor sugar.
  • Icing sugar for sifting.