Raspberry soufflé
A delicious egg free raspberry soufflé.
Recipe makes 700g.
Allergens and dietary requirements
- Vegan
Ingredients
500
g
raspberry coulis100
g
water20
g
MSK Ultratex180
g
water9
g
MSK Ultrawhip2
g
MSK Eggless150
g
fine sugaras needed
fine sugarPreparation method
Reduce the raspberry coulis down to 250 grams.
Spray soufflé molds with cooking spray and line with some extra castor sugar.
Disperse the MSK Ultratex into the water to form a thick paste.
Gradually add the reduced raspberry puree to this mix.
Pass through a sieve to remove any lumps.
Place the water, MSK Ultrawhip and MSK Eggless in a planetary mixer and attach the whisk.
Whisk to stiff peak.
Gradually add the sugar.
Whisk until fully incorporated.
Fold this mix into the soufflé base.
Pipe the mixture into soufflé molds and us a pallet knife to finish the top off straight.
Use your finger to loosen just around the edges.
Bake at 190°C for 15 minutes.
Serve immediately.
Serving suggestions
- Delicious with a tonka bean ice cream, pistachio, and strawberry.
- Perfect served with plum, sesame, and ginger.
- Combines well with components of orange, almond, and vanilla.
