MKR episode 22 recipe: Raspberry Soufflé with Raspberry Sauce

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4.

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Ingredients

Melted butter, for brushing

Caster sugar, for dusting

500g frozen raspberries

220g caster sugar

4 egg whites

Method

1. Preheat oven to 180C. Brush four 250ml ovenproof dishes with butter. Dust with sugar and place on a baking tray.

2. Place the raspberries and sugar in a small saucepan over medium heat. Cook for 5 minutes or until soft and broken down and sugar has dissolved. Simmer until slightly thickened. Pass through a fine sieve and discard seeds.

3. Set half the raspberry sauce aside for serving.

4. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. With motor operating, gradually drizzle in the remaining raspberry sauce, beating until combined.

5. Divide mixture among prepared dishes. Bake for 12-15 minutes or until puffed and risen. Dust with sifted icing sugar and serve immediately with raspberry sauce.