Scott Picketts Soufflé recipe is a simple yet elegant dessert that adds a little something extra to your dinner plans.
Ingredients
600g raspberry purée (Boiron, if possible, available at all good food stores)
Pinch bicarbonate of soda
25g castor sugar
Butter, melted (for greasing)
#1 100g castor sugar
50ml water
#2 25g cornflour mixed with 50g cold water
Recipe by Scott Pickett
Photography by Alex Squadrito and Adrian Zanardo
Method
1. Preheat oven to 190ºC.
2. Bring #1 to boil in a saucepan and cook to 118ºC, set aside and reserve.
3. Boil purée and combine with #1.
4. Combine this with #2.
5. Cookout over a gentle heat for approx.10 minutes, stirring with a wooden spoon.
6. Strain through a suitable sized sieve and reserve until cool.
7. Brush 4 soufflé moulds with melted butter and sprinkle with caster sugar, remove all loose sugar and reserve.
8. Place 2 egg whites into an electric mixing bowl and whisk at a medium speed. Add 25g sugar and a pinch of bicarbonate of soda. Continue to whisk at a high speed until thick and glossy.
9. Place mixture into prepared soufflé moulds and smooth flat, place into the prepared oven for approx. 11 minutes, serve immediately with cream/ice cream or both.