Raspberry Souffle

Boulestins' recipe for raspberry souffle is essentially a creme patisserie flavoured with maraschino, rum or Curacao. He adds a strawberry, not raspberry, puree and a few whole raspberries before folding in the whipped egg whites.

Instead of strawberries, I used a small punnet of raspberries, reserving four for decoration, and simmered the rest in a little sugar and pinot noir, then sieved the liquor into the creme patisserie.

My souffles turned out a little raw in the middle after 15 minutes, and required another 5 or 10 minutes in the oven.

Raspberry Souffle

125g raspberries
75ml pinot noir
280 ml milk
vanilla bean
30g plain flour
120g white sugar, plus extra for the puree and dusting the souffle dishes
4 eggs, separated

Reserve four raspberries, and in a small saucepan cook the remaining raspberries in the wine and sugar, simmering slowly until reduced to a thick liquor.

In another pan, heat the milk with a vanilla pod and keep it hot.

In the top of a double boiler on a low heat, beat together the three egg yolks, flour and sugar. Stir in the milk, little by little, whipping well until it reaches the consistency of thick cream. Remove from the heat and allow to cool. Sieve the raspberry puree into the mixture.

Whip the four egg whites into a stiff froth, then fold the whites into the raspberry creme patisserie mixture.

Fill four souffle dishes, buttered and sprinkled with sugar, up to three-quarters full. Cook in a moderate oven 20-25 minutes. After 20 minutes test to see if done and top with the whole raspberries.