Recipes+
Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Brush surfaces of 4 x 1 1/4-cup straight-sided ovenproof dishes with melted butter.
2.Sprinkle 1 teaspoon caster sugar in each dish, tilting and turning to coat evenly; shake out excess. Place on a baking tray.
3.Process raspberries until smooth. Push through a sieve; discard seeds. Combine raspberry puree, almond meal and egg yolks in a medium bowl.
4.Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add remaining sugar, beating until thick.
5.Stir a large spoonful of egg white into raspberry mixture; fold in remaining egg white, taking care to maintain volume. Spoon into prepared dishes.
6.Bake 15 minutes, or until well risen. Dust with icing sugar. Serve at once with cream.
Have icing sugar ready in a small sieve to dust souffles as soon as they come from oven. Use hazelnut meal (ground hazelnuts) instead of almond meal. Make your own meal by processing nuts until ground.
Note
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