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Raspberry Rose Souffle

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Raspberry Rose Souffle

Ingredients

  • 4 6 ounces containers of fresh raspberries
  • 3 1/2 ounces castor sugar
  • 4 tablespoons corn flour
  • 2 tablespoons water
  • 10 egg whites (room temperature)
  • 1 pinch of salt
  • 1 teaspoon rose water
  • 3 1/2 ounces caster sugar
  • 7 ounces butter, softened, enough to grease the moulds
  • 3 1/2 ounces caster sugar, enough to coat the moulds
  • icing sugar, for dusting
  • creme anglaise or ice cream, to serve
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