A foolproof soufflé recipe? Sign us up! Neven Maguire show us how.
- 400 g raspberries, plus extra to decorate
- 100 g caster sugar, plus extra to dust
- 1 vanilla pod, split in half and seeds scraped out
- 2 tblsp crème de cassis
- 1 tsp cornflour mixed with 1 tsp water
- 4 egg whites
- unsalted butter, to grease
- icing sugar, to dust
- vanilla ice cream, to serve
- This recipe was given to me by TV chef Nick Nairn, who also runs a lovely cookery school in Scotland. It is literally foolproof and guarantees perfect results every time. It also works brilliantly with blackcurrants because of their high pectin content.
- Place the raspberries in a wide heavy-based pan with the caster sugar. Mash down with a hand-held masher until they start to release their juices, then add the vanilla seeds and crème de cassis.
- Allow to bubble on a high heat for about 10 minutes, stirring regularly, until you have achieved a jam-like consistency.
- Pass the raspberry purée through a fine sieve into a bowl and then stir in the cornflour so that it thickens the purée slightly. Leave to cool.
- When ready to cook the soufflés, preheat the oven to 180°C (350°F/gas mark 4). Generously grease 8 x 200ml (7fl oz) ramekins with butter and dust with caster sugar, shaking out any excess.
- Whisk the egg whites in a clean, dry bowl until stiff, then fold into the thickened raspberry purée. Use to fill the prepared ramekins and level the tops with a palette knife.
- Arrange the soufflés on a baking sheet and bake for 10–12 minutes, until well risen and golden brown on top. Dust with icing sugar and arrange on plates with a separate ramekin of vanilla ice cream and a row of raspberries. Serve at once.