Sea Urchin with Japanese Rice and Pickled Beetroot.
25 g unsalted butter, softened
105 g caster sugar, plus extra for sprinkling
150 g fresh or frozen raspberries
100 ml water
1 1/2 tsp cornflour
3 egg whites
Icing sugar, for dusting
Raspberry sorbet (optional), to serve
Brush four 1 cup (250 ml) capacity ramekins or copper saucepans with the softened butter, working from the base to the rim and using upward strokes. Sprinkle a little of the extra caster sugar into each ramekin, tilting and rolling the ramekins to cover evenly with sugar (this helps the souffles to rise).
Puree the raspberries in a blender, then strain through a fine-mesh sieve into a small saucepan and set aside.
Place 30 g of the caster sugar and 1 1/2 tablespoons of the water in a small saucepan, then bring to the boil and simmer, stirring to dissolve the sugar, until the sugar syrup registers 118°C on a sugar thermometer.
Pour the sugar syrup into the raspberry puree. Combine the cornflour and remaining water in a small bowl, then whisk it into the raspberry mixture. Bring to the boil over medium heat, then simmer for 10 minutes. Set aside to cool.
Preheat the oven to 180°C.
Place the egg whites in the bowl of an electric mixer, then whisk to form soft peaks. With the motor running, gradually add the remaining caster sugar, whisking well after each addition. Continue to whisk until the mixture is thick and glossy.
Fold one-third of the egg-white mixture into the raspberry mixture until well combined. Gently fold in the remaining egg-white mixture, taking care not to over-mix as you will knock out the air.
Divide the mixture among the ramekins, then level the surface with a palette knife. Pinch the rim of each ramekin between your thumb and index finger, running them around the rim to create a clean edge; this helps to achieve a perfect rise.
Bake the souffles for 12–15 minutes or until well risen and slightly wobbly in the centre.
Dust the souffle with icing sugar and serve immediately with raspberry sorbet, if desired.
I know that some people are a little apprehensive at the thought of making a souffle, but please give this a try – I promise this recipe is 100 per cent foolproof! Just follow each step carefully and you will be rewarded with perfect, light-as-a-feather souffles, and great acclaim from your guests.
You will need a sugar thermometer for this recipe.
Photo Credits: Chris Chen