Preparation time is 30minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons vegetable oil
- 4tablespoons rose water
- 1tablespoons powdered gelatin
- 350grams fresh raspberries
- 3/4 cup confectioner's sugar, sifted
- 1tablespoons fresh lemon juice
- 2 cups heavy cream
- 4 large egg whites
- 2tablespoons mint leaves (for garnish)
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
5.6grams
Fat
34.2grams
Carbs
34.3grams
Sugars
33.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Make a double-thick strip of wax paper large enough to tape around the outside of six 175g ramekins, and wide enough to stand 5cm above the rim. Lightly brush the exposed inside of the wax paper with vegetable oil.
Step 2 of 5
Place the rose water in a small bowl, sprinkle with the gelatin, and let stand for about 2 minutes, or until spongy. Place the bowl in a large bowl of boiling water and stir until the gelatin dissolves. Remove from water and let cool slightly.
Step 3 of 5
Reserve 12 raspberries. Purèe the remaining raspberries in a food processor. Rub through a very fine sieve over a bowl to discard the seeds. Stir in the confectioner's sugar and lemon juice, then gradually stir in the gelatin. Refrigerate until just beginning to set.
Step 4 of 5
Whip the cream until soft peaks form. Fold the cream into the raspberry mixture. In another bowl, beat the egg whites until stiff peaks form, and gently fold into the raspberry mixture. Pour into the ramekins. Refrigerate for at least 2 hours, until set.
Step 5 of 5
Carefully peel off the wax paper from around the ramekins. Decorate each soufflè with raspberries and a few mint leaves.
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