HOT RASPBERRY SOUFFLES:

INGREDIANTS:

FROZEN RASPBERRIES ,THAWED : 300 GM
WATER - 1 TABLESPOON
CASTER SUGAR -110 GM
EGG WHITES -4
THICKENED CREAM - 300 ML
CASTER SUGAR,EXTRA -2 TEASPOON

METHOD:

PREHEAT OVEN TO MODERATE .GREASE FOUR 1 –CUP[250 ML] OVEN PROOF DISHES;PLACE ON OVEN TRAY.

COMBINE 250 GM OF THE RASPBERRIES AND THE WATER IN SMALL SAUCEPAN;BRING TO BOIL .REDUCE HEAT ;SIMMER ,UNCOVERED ,UNTIL RASPBERRIES SOFTEN.ADD SUGAR,STIR OVER MEDIUM HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES;BRING TO BOIL REDUCE HEAT ;SIMMER FOR 5MINUTES UNTIL MIXTURE GETS THICK.THEN SIEVE THE MIXTURE .

BEAT EGGWHITES IN THE MACHINE BOWL,UNTIL SOFT PEAKS FORM.WITH MOTOR OPERATING ,GRADUALLY ADD HOT RASPBERRY MIXTURE;BEAT UNTIL WELL COMBINED.

AFTER PUT IN THE CONTAINER AND BAKE ,UNCOVERED IN MODERATE OVEN ABOUT 15 MINUTES OR UNTIL SOUFFLES ARE PUFFED AND BROWNED LIGHTLY .

MEANWHILE ,BEAT REMAINING RASPBERRIES,CREAM AND EXTRA SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICKENED SLIGHTLY.SERVE HOT SOUFFLES WITH RASPBERRY CREAM.