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JUST DESSERTS
Apple and raspberry soufflés
Serves 4
200 g raspberries
1 apple
2 egg whites
80 g sugar
20 g butter
icing sugar
64
• Preparation : 15 min • Cooking : 10 min
Preheat the oven to thermostat 7, leaving a baking
tray inside on the middle shelf.
Pick over the raspberries. Wash the apple and cut
into pieces. Put the raspberries through the coulis
maker, followed by the apple. Add 2 tablespoons
of sugar and set aside.
Generously butter 4 individual soufflé dishes and
sprinkle with caster sugar. Place a tablespoon of
coulis in each one and set aside.
Whisk the egg whites until firm, then gradually add
the sugar. Gently fold this meringue mixture into the
remaining coulis. Fill the soufflé dishes
a knife blade between the soufflé preparation and
the inside of the dishes to allow the soufflé to rise
well.
Place the dishes on the hot baking tray and bake
for about 10 minutes or until the soufflés have
risen well. Sprinkle with icing sugar and serve
straightaway.
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