Hot raspberry soufflés
These beautiful and blushing soufflés are dead easy to make. Just remember to whip up your egg white well, and serve them straight from the oven to the table.
Ingredients
- 300 gram frozen raspberries, thawed
- 1 tablespoon water
- 1/2 cup (110g) caster sugar, plus 2 teaspoons extra, for dusting
- 4 egg whites
- 1 1/4 cup (310ml) thickened cream
- icing sugar, for dusting
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