Raspberry Souffle with White Chocolate Sauce - Chef Recipe by Daniel Ridgeway

Ingredients

Soufflé base:

500 g raspberries
500mL Water
180 g cornflour
100mL water

Soufflé:

200 g egg whites
100 g caster sugar
50 g butter (melted)
50 g sugar

White chocolate sauce:

200 g white chocolate
200mL full cream

Method

Soufflé base:

Place berries and water in a small pot and bring to the boil. Allow berries to cool a little before making them into a purflée using a food processor/Nitro bullet or something similar.

Combine cornflour and a little water to make a 'slime’, add this and the purée and return to the small pot and stir with a whisk on low heat till it is a smooth thick paste.

Soufflé:

Using an electric mixer, whip egg whites on the highest setting till they are foamy then gradually add the sugar to make a meringue that has stiff silky peaks.

In a large bowl – place the soufflé base and 1/3 of the meringue, whisk together thoroughly. Add another 1/3 of the meringue and gently fold it through the mix till it is all the same pink colour, repeat this with final 1/3 of the meringue. Place mix into a piping bag.

Brush melted butter inside eight 8 cm x 6.5 cm ramekins or soufflé moulds until evenly coated, brushing in an upward direction assists with the soufflé rising. Dust inside with sugar and tap out excess. Place prepared ramekins on baking tray.

Divide soufflé mixture between the moulds, piping or spooning it into the top. Keep refrigerated.

Chocolate sauce:

Place cream and chocolate in a small pot over a low heat and stir with a spatula until combined – set aside.

To serve:

Pre-heat oven to 175 C - bake for 9-10 minutes - baking time may vary if you use different-sized ramekins. The soufflé should rise at least 3 cmt o 4 cm above the top of the mould.

Serve as soon they come out of the oven, dusted with icing sugar and warm white chocolate sauce

Recipe provided by Little Truffle Dining Room & Bar