Raspberry Souffle

Serving Size : 12

400 ml milk -- (2/3 pint)
4 egg yolks
60 grams Flour -- (2-1/4 oz)
1 Dessrtspoon Corn Flour -- level
50 grams caster sugar -- (1-3/4 oz)
50 grams butter -- (1-3/4 oz)
100 grams bitter chocolate -- (3-1/2 oz) finely grated
1 kg Raspberries, Frozen -- (1 pounds 4oz)
250 grams caster sugar -- (9 oz)
8 egg whites
175 grams caster sugar -- (60 oz)
Icing sugar -- to dust

First, make the base. Bring the milk to the boil; meanwhile beat the yolks
with the two flours and 50 G (1-3/4 OZ) sugar. When the milk is hot,
slowly pour over the egg yolk mixture and return to the pan. Cook over a
low heat until thick, pour into a cool bowl and allow to cool.

Butter the 12 dishes and roll the grated chocolate through them, passing
to the next. This helps the souffles to 'climb' up the dish. Make the
raspberry puree by cooking the fruit with 250g (1-3/4 oz) of the sugar,
sieving and then reducing by half.

Whisk the egg whites up to stiff peaks, gradually incorporating the 175 G
(6 oz) sugar. Mix the raspberry puree with the custard, then beat in a
third of the white mixture. Fold in the rest of the whites and fill the
souffle dishes. Skim the tops and run a thumb around the rim to create a
ditch (this helps the rising). Cook at 190 C/375 F/ gas 5 for 10-12
minutes - souffles wait for no man - and dredge with icing sugar

Serves 12

Makes (12 x 200 ml /12 x l/3pt souffles)

Source: "fresh magazine" S(mc formatted by): "chef Dave" - - - - - - - - -
- - - - - - - - - -


Per Serving (excluding unknown items): 265 Calories; 11g Fat (36.6%
calories from fat); 7g Protein; 37g Carbohydrate; 6g Dietary Fiber; 85mg
Cholesterol; 93mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2
Fruit; 0 Non-Fat Milk; 2 Fat.


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