Cold raspberry soufflé
This fragrant dessert is the perfect finale to a summer meal. Fresh
raspberries are so delicious that I mostly eat them straight from
the garden, yet an elegant recipe like this shows them at their best.
Serves 4 • Prep 30 mins
1 tbsp sunflower or
4 tbsp rose water
1 x 1/4oz envelope
12oz (350g) raspberries
1 tbsp fresh lemon juice
3/4 cup confectioners’ sugar,
2 cups heavy cream
4 egg whites
mint leaves, to garnish
1 Wrap double-thick strips of parchment or wax paper
around the outsides of 4 ramekins so they sit 2in (5cm)
above the rim, forming collars. Secure with adhesive
tape. Brush the inside of the paper collars lightly with oil.
2 Place the rosewater in a small bowl, sprinkle with the
gelatin, and leave to soften for 2 minutes, or until the
mixture appears spongy. Set the bowl in a larger bowl,
and carefully add enough boiling water to reach halfway
up the sides of the smaller bowl. Stir to dissolve the
gelatin. Remove from the heat and allow to cool slightly.
3 Place all but 8 of the raspberries in a food processor
and purée. Strain through a sieve, discarding any seeds.
Stir in the lemon juice and sugar, then stir in the gelatin
mixture. Leave in a cool place until just beginning to set.
4 Whip the cream to soft peaks and fold into the
raspberry mixture. In a separate bowl, using clean
beaters, whisk egg whites until stiff and fold into the
raspberry mixture. Pour into ramekins and chill until set.
5 Remove from the fridge, peel the paper from each and
decorate with whole raspberries and mint leaves.