250g raspberry puree (Boiron), defrosted
Juice of 1 lemon
30g butter, room temperature
100g dark chocolate, finely grated
140g egg whites
10g freeze dried raspberries, crushed
1 tablespoon Dutch cocoa
Vanilla ice cream
- Pre-heat oven on Fan Plus at 180°C, with a baking tray on shelf position 3.
- Butter 4 x 1 cup (250ml) soufflé copper pots and run grated chocolate around the base and sides to completely cover the inside of the moulds.
- Place the puree, corn flour and ½ the lemon juice in a pan on medium heat, Induction setting 5-6. Cook, whisking continuously until the puree has boiled and thickened, approximately 7 minutes. Remove from the heat and place puree in the bowl of an electric mixer fitted with a paddle. Beat on medium setting until cooled, approximately 5 minutes.
- Add additional lemon juice to the cooled puree mixture according to taste.
- Place the egg whites into a clean bowl of an electric mixer. Whisk to firm peaks.
- Gradually add the sugar, continuing to whisk until the sugar is completely dissolved and the meringue is glossy.
- Place the raspberry puree mixture in a medium size bowl, add ⅓ of the meringue and stir well to combine.
- Add the remaining meringue mixture and gently fold through. Stir in the crushed dried raspberries.
- Spoon the mixture into the prepared moulds to the brim. Run the tip of your thumb around the top edge to form a slight collar.
- Place a tea towel on the bench and gently tap the mould to release large air bubbles.
- Place in the pre-heated oven on shelf position 2 and bake for 5 minutes.
Dust with cocoa and serve with vanilla ice cream.
Hints and tips
- If unable to source Boiron fruit puree, any alternative fruit puree (fresh or frozen) is suitable.
- Alternative fruits can be substituted for the raspberry, different berries or mango will work well.
- A microplane is preferable to grate the chocolate.
- Ceramic soufflé dishes or ramekins can be used as an alternative to copper dishes. However, cooking times may be slightly increased.
- A good quality dark chocolate is recommended for this recipe, such as Satilia 62% dark chocolate.