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Rupert Rowley

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Preparation

Cooking 17mins

Serves 10

Raspberry Soufflé with Raspberry Liqueur

Ingredients

Base for Soufflé
• 445g Raspberry puree
• 30g Corn flour
• 150g Crème de Framboise
• 200g Sugar
• 50g Water

Soufflé
• 60g Egg White
• 60g Raspberry soufflé base
• 25g Caster Sugar

Raspberry Liqueur
• 750ml Vodka
• 100ml Framboise Eau de Vie
• 150g sugar
• 3 punnets of raspberries

Preparation method

Base for Soufflé
1.  To make the Raspberry puree, puree the raspberries in a blender and pass through a fine
     sieve. Bring to the boil and reduce to half the quantity.
2.  Boil the sugar and water 121c.
3.  Pour over the puree and bring to the boil.
4.  Mix the alcohol and corn flour.
5.  Pour into the puree and cook until it boils and thickens.
6.  Reserve until later.

Soufflé
1.  Butter 10 cm diameter soufflé moulds and fill with sugar so you have a thin layer all the
     way around the inside.
2.  Whisk the egg whites gradually adding the sugar until they are just starting to hold
     their shape.
3.  Add a ¼ of the whites to the base and whisk in until totally smooth with no flecks of pink.
4.  Then carefully fold in the remaining whites.
5.  Pour into the moulds and smooth off the top and run you finger and thumb around the
     edge to give a lip.
6.  Bake in the oven at 175c for 17 minutes.
7.  Remove from the oven dust with a little icing sugar and serve.
8.  We serve with a shot of Raspberry Liqueur.

Raspberry Liqueur
1.  Mix all the ingredients together and store for at least one month.
2.  Pass through muslin when ready.



Serving Suggestions

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