RASPBERRY SOUFFLE
11/2C raspberries, 7.5ml orange juice, sugar to taste, 4 large eggs, separated, 2 egg whites, 30ml sugar, 15ml icing sugar.
Oven: 225C/Gas 8
Serves: 4
Source: PKU
METHOD
Prepare ramekins. Puree fruit with some sugar if needed, add orange juice, strain. Ribbon yolks with sugar, fold in raspberry mix. Whisk egg whites to stiff peaks, add icing sugar, fold into fruit mix. Pour into prepared ramekins. Bake in bain-marie 10 mins. 1lb raspberries, 4eggs,2 whites, =6x10floz ramekins Chocolate souffle using After Eight Mints.