Name: Raspberry Souffle
Prep time: 30 min
Total time: 30 min
Ingredients: 300 g Ripe raspberries (puree); 2 tbsp Corn flour; 50 g Castor sugar; 3 nos Eggs (separated); 1/2 cup Cream (whipped); 2 tbsp Cake crumbs

Raspberry Souffle

Raspberry, corn flour, cream, bread crumbs with other ingredients

Print Recipe

Prep Time 30 mins

Total Time 30 mins

Cuisine Continental

Servings people

Ingredients

300 g Ripe raspberries puree
2 tbsp Corn flour
50 g Castor sugar
3 nos Eggs separated
1/2 cup Cream whipped
2 tbsp Cake crumbs

Instructions

For preparing raspberry souffle, butter a souffle dish and keep it aside.
Mix the raspberry puree with the corn flour and sugar. Keep stirring until smooth.
Add the cream, yolks and cake crumbs.
Whisk the egg whites until stiff and fold them into the mixture.
Pour the mixture into the buttered souffle dish and bake in a moderately hot oven (375 F) until well risen and firm.
Raspberry souffle is ready.