recipe: Raspberry Souffle

These soufflés are so pink and pretty and they are ready in an instant. Mostly with things on your pantry. I used frozen raspberries and they work fine, so keep some of those in your freezer and wrap up this in no time. Serves 4:

butter or margarine to grease, 1/2 cup caster sugar, 150g raspberries, 4 egg whites, 1 tbsp cornflour

1. Pre heat the oven to 160C.
2. Grease 4 ramekins with the butter and reserve;
3. In a food processor, blend the raspberries until you have a coarse paste;
4. In a small pan, mix 1 tbsp water with 1 tbsp sugar on low heat, until sugar dissolves. Increase heat and let the syrup thicken. Add raspberry puree, cornflour and another tbsp water and combine. Bring to the boil, stirring frequently for about 10 minutes. Remove from heat and let cool;
5. Using an electric mixer, whisk eggwhite until soft peaks form. Add remaining sugar, 1 tbsp at a time, whisking constantly until it thickens;
6. Stir in raspberry mixture and fold everything gently;
7. Divide mixture between ramekins, bake for 13-15 minutes until risen;

Serve immediately. They are great just like that, or with some nice chocolate ice cream on top.
Yummm!!