Lakes Entrance B & B

Lakes Entrance  Bed and Breakfast Retreat

Spa at the B & B
Accreditation  Goldsmith's in the Forest
Harrison's Track Lakes Entrance, Vic 3909 Ph. 61 03 51552518
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Raspberry Soufflé

 Ingredients

Soufflé Base

300 gm raspberry puree – no seeds (Blend fresh or frozen (work fine, cheaper) raspberries, then push through a fine sieve.)
20 gm caster sugar
20 gm corn flour
25 ml raspberry liqueur ( I use raspberry vodka)

Heat the raspberry puree and sugar in a saucepan. Mix together the corn flour and the raspberry liqueur and add to the boiling raspberry puree.
Boil for 2 minutes and then remove from the stove. Pass through a fine sieve, put aside until needed.

 The Soufflé

20 gm butter softened
Sugar for moulds
40 gm caster sugar
140 gm egg whites

Rub softened butter evenly around inside of four, 6cm soufflé moulds (or tea cups), pour in caster sugar so it coats the butter, pour out excess.
Whip the egg whites with 40 gm of caster sugar taking care not to over whip. In another bowl carefully fold the egg whites into the raspberry base.
Fill the soufflé moulds and smooth off the tops.
Place in oven at 170C for 10 -12 minutes until risen and firm to touch

Don’t over cook as it needs a bit of a wobble.

Serve with vanilla ice cream and a jug of cream.

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