-
1
1. Preheat oven to 375 degrees F. Make the raspberry sauce by placing the first two ingredients in the blender and pureeing until smooth. Push the sauce through a sieve and discard the seeds. Keep the sauce for later.
-
2
2. Place the jam in a saucepan over medium heat and bring to a boil. In a small bowl, combine cornstarch and water and whisk until smooth, then add to the jam and stir. Stir constantly until the mixture resembles paste. Remove from heat.
-
3
3. Brush room temperature butter around two individual serving sized ramekins. Make sure to do some upward strokes to butter around the sides. Add in the granulated sugar and shake until coated and discard unused sugar. Place in the freezer for 5 minutes. Once they are chilled, use a pastry brush, to paint upward strokes with your raspberry sauce mixture (use the jam sauce, not the puree mixture) around the sides of the ramekins (4-6 strokes). Apply liberally but try not to disturb the sugar. Return to the freezer.
-
4
4. Using a large mixing bowl, whisk the egg whites and 1 Tablespoon of the superfine sugar on high speed. As soon as the whites begin to thicken, add the remainder of the superfine sugar and continue to whisk on high until until you have stiff peaks.
-
5
5. Mix the raspberry puree with one-third of the egg white mixture by folding them together. Do this gently as you're trying to create a light and airy mixture. Fold in the remainder of the egg white mixture and fold until combined.
-
6
6. Remove the ramekins from the freezer and fill with the egg white mixture to the rim. Using a palette knife, cut the mixture across the top ensuring a level even top.
-
7
7. Place in the oven for 12-15 minutes or until the souffle rises by almost double the size. Remove from oven and dust with icing sugar and garnish with a raspberry.
