Ingredients
400g/14oz raspberries
150g/5oz caster sugar
250ml/9fl oz water
3 free-range egg whites
50ml/2fl oz double cream
For the cinnamon straws
250g/9oz ready-made puff pastry
1 free-range egg yolk, beaten
3 tbsp caster sugar
1 tbsp ground cinnamon
250g/9oz ready-made puff pastry
1 free-range egg yolk, beaten
3 tbsp caster sugar
1 tbsp ground cinnamon
To serve
Fresh mint sprigs
Preparation method
Wrap a strip of acetate around the outsides of four ramekins and secure with tape. Alternatively use a strip of lightly oiled greaseproof paper.
For the soufflé, reserve 12 raspberries for the garnish and set aside. Place the remaining raspberries into a food processor and blend until smooth. Pass the raspberry purée through a fine sieve into a bowl and set aside.
Place the sugar and water into a pan and gently heat until the sugar has dissolved, then bring to the boil and cook until the temperature of the mixture reaches 115C/239F (check using a digital thermometer).
Meanwhile, whisk the egg whites until soft peaks form when the whisk is removed. Once the sugar has reached the correct temperature, slowly pour the hot sugar syrup into the meringue while whisking continuously. Whisk until all of the sugar has been incorporated and the meringue is smooth and glossy.
Whisk the double cream in a clean bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the raspberry purée, then fold in the meringue until just combined. Spoon the mixture into the prepared ramekins, then place into the freezer until set.
Preheat the oven to 180C/350F/Gas 4.
For the cinnamon straws, roll out the puff pastry as thinly as possible, then brush with beaten egg yolk. Mix the sugar and cinnamon together, then sprinkle over the pastry. Cut the pastry into 1cm/½in wide strips, then gently twist each onebefore placing onto a baking sheet.
Fresh mint sprigs
Preparation method
Wrap a strip of acetate around the outsides of four ramekins and secure with tape. Alternatively use a strip of lightly oiled greaseproof paper.
For the soufflé, reserve 12 raspberries for the garnish and set aside. Place the remaining raspberries into a food processor and blend until smooth. Pass the raspberry purée through a fine sieve into a bowl and set aside.
Place the sugar and water into a pan and gently heat until the sugar has dissolved, then bring to the boil and cook until the temperature of the mixture reaches 115C/239F (check using a digital thermometer).
Meanwhile, whisk the egg whites until soft peaks form when the whisk is removed. Once the sugar has reached the correct temperature, slowly pour the hot sugar syrup into the meringue while whisking continuously. Whisk until all of the sugar has been incorporated and the meringue is smooth and glossy.
Whisk the double cream in a clean bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the raspberry purée, then fold in the meringue until just combined. Spoon the mixture into the prepared ramekins, then place into the freezer until set.
Preheat the oven to 180C/350F/Gas 4.
For the cinnamon straws, roll out the puff pastry as thinly as possible, then brush with beaten egg yolk. Mix the sugar and cinnamon together, then sprinkle over the pastry. Cut the pastry into 1cm/½in wide strips, then gently twist each onebefore placing onto a baking sheet.
Bake the cinnamon straws for ten minutes, or until the pastry is golden-brown and puffed up. Remove from the oven and transfer to a wire rack to cool.
To serve, carefully remove the acetate from the outside of the ramekins, place onto a serving plate and arrange two cinnamon straws alongside. Garnish each serving with three fresh raspberries and a sprig of mint.
To serve, carefully remove the acetate from the outside of the ramekins, place onto a serving plate and arrange two cinnamon straws alongside. Garnish each serving with three fresh raspberries and a sprig of mint.
