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Raspberry souffle with framboise liqueur
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Ingredients:
  • 300g frozen raspberries
  • 42.00 gm orange juice
  • 70g caster sugar
  • Caster sugar, extra, to dust ramekins
  • 50g butter
  • 50g plain flour
  • 4 eggwhites
  • 125ml liqueur
  • Icing sugar mixture, to dust
  • Vanilla or hazelnut ice-cream, to serve
Instructions:
  • In a saucepan over low heat, combine raspberries, orange juice, and 1 tablespoon of caster sugar. Cook and stir for 3-4 minutes until sugar dissolves and raspberries release juices. Remove from heat and strain mixture through a fine sieve into a bowl, using a spoon to push through excess pulp.
  • Preheat your oven to 200°C and slide in a tray to heat up. Brush four 1/2 cup (125ml) ramekins with melted butter, sprinkle with caster sugar, and set them aside.
  • In a small saucepan, melt butter over high heat. Stir in flour and cook for 1 minute until well combined and bubbling. Take off the heat, mix in the raspberry mixture, then return to heat. Cook for 2 minutes until the mixture boils and thickens. Remove from heat and stir in the remaining sugar until dissolved.
  • Whisk egg whites with an electric mixer until soft peaks form in a clean, dry bowl. Carefully fold in the raspberry mixture using a metal spoon. Divide the mixture among prepared ramekins, then run your finger around the top of each ramekin above the souffle mixture to clean it slightly.
  • Place the souffles on a hot tray and bake in the oven for 10-12 minutes, or until they are puffed and almost cooked through. Transfer them to serving plates, dust with icing sugar, and serve immediately with ice cream and a splash of framboise to be poured into the hot souffle.

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