Here’s a yum dessert from Matt Preston, MasterChef Australia judge extraordinaire. It’s a French raspberry soufflé, one of what Matt terms “135 of the world’s most delicious recipes” from his new book Yummy, Easy, Quick – Around the World (Plum/Pan Macmillan Australia). This soufflé looks fabulous and tastes even better! Matt’s book is a fun culinary manual on how to make fantastic but simple international favourites.
In his words: “One of the greatest things I have ever eaten was the raspberry soufflé at The Waterside Inn. One of the UK’s great dining rooms, the location on the banks of the Thames is idyllic. Now run by his son Alain, the restaurant is inextricably linked with Michel Roux. Bornabove his grandfather’s charcuterie in Charolles, Saone-et-Loire, Michel was one of the two brothers who brought modern gastronomy to the UK, winning the country’s first three Michelin stars at Le Gavroche.
Over the years, this charming and generous man has been a huge inspiration to me, through his elegant, economic writing, insightful thoughts about better food and his unswerving professionalism and humour on those few occasions I’ve been lucky enough to work with him. This recipe isn’t as good as his, but it’ll do.”
Makes: 4 Prep: 20 mins Cooking: 15 mins
softened butter, for greasing
70 g caster sugar, plus extra for dusting
300 g raspberries, plus extra to decorate (optional)
10 g cornflour
1 tablespoon Kirsch or lemon juice
4 egg whites
icing sugar, for dusting
Preheat the oven to 190°C/170°C fan-forced. Using a pastry brush and upward strokes, grease four 250 ml (1 cup) ramekins with butter. Place in the freezer for a few minutes to set the butter, then repeat with more upward strokes of the buttered brush. You are creating ‘tram lines’ for the souÖe to run up when it’s rising. Now dust the ramekins with caster sugar to coat, shaking oá any excess. Place the dishes on a baking tray and set aside.
Place the raspberries in a bowl and mash with a fork. Transfer to a sieve over a bowl. Using the back of a spoon or ladle, push the raspberries through until you have 170 g of pulp. Discard the seeds.
Place the cornflour and Kirsch or lemon juice in a small bowl and whisk until smooth. Place the raspberry pulp and 50 g of the caster sugar in a small saucepan over medium heat and bring to the boil, stirring constantly until the sugar has dissolved. Add the cornflour mixture and cook, stirring, for about 30 seconds or until the mixture has thickened slightly. Transfer to a heatproof bowl and set aside to cool.
Begin to whisk the egg whites by hand in a bowl (or you can use an electric mixer), adding the remaining 20 g caster sugar while you whisk to soft peaks. Fold one-third of the egg whites into the cooled raspberry mixture. Pour the raspberry mixture into the remaining egg whites and gently fold until just combined. Spoon the mixture into the prepared ramekins and use a spatula to smooth the top. Run a knife around the edge of each ramekin to encourage an even rise. Bake for
12 minutes or until the souffles have risen about 3–4 cm above the ramekin rim. Dust with icing sugar and serve immediately, decorated with extra raspberries if you like.
Once you’ve got a handle on this recipe, try and mix up the flavours. My favourite variation is to replace the raspberries with pears and the seeds of a vanilla pod.