4 egg yolks
70g granulated sugar
1.5 Tbs cornstarch
115g raspberry puree (see method for this)
Juice of one lemon
4 egg whites, room temperature
Pinch of cream of tartar
Pinch of salt
30g granulated sugar
Powdered sugar, for dusting
Fresh raspberries, for garnishing
Pre-heat oven to 200 C. Grease four soufflé ramekins generously with butter, and then coat the ramekins with a thin layer of granulated sugar, shaking to remove any excess sugar (this step will help the soufflé rise and brown evenly). Place the ramekins on a small baking sheet and set aside.
Puree thawed frozen raspberries in a blender until very smooth. Strain through a fine meshed sieve. Discard the seeds and reserve 115g of raspberry puree to the soufflés.
In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in colour. Whisk in the raspberry puree and lemon juice. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, salt and whisk over low speed until foamy. Increase the speed to medium-high and slowly add the granulated sugar. Continue to beat the egg whites until they reach soft peaks.
Add a small amount of beaten egg whites to the egg yolk mixture, and whisk in gently. Fold in the remaining egg whites (some white streaks may remain).
Pour the mixture carefully into the center of the ramekins, and smooth the tops with a spatula. Run your finger along the edges of the ramekins to remove any excess batter from the sides (this can cause the soufflés to rise unevenly).
Carefully place in the oven and bake at 200 C for 16-20 minutes, or until golden brown on top. Remove, dust with confectioners sugar, and garnish with raspberries. Serve immediately.
Photo Credits: Laura