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Chilled Raspberry Soufflé
Rare Recipe from Gareth Denyer, The Great House
Head Chef Gareth Denyer has already collected two AA Rosettes for his cooking, and is striving to achieve a third. Being close to Porthcawl and the sea fish is a strong feature on the menu at the Great House - with a special 'catch of the day' a permanent feature.
Chilled Raspberry Soufflé (makes 4)
INGREDIENTS
- 2 leaves gelatin
- ¼ cup water
- 10 oz raspberry puree
- 4 eggs - separated
- 1 cup sugar
- ½ tsp salt
- 1 cup cream
METHOD
- Soak the gelatin in the water for five minutes.
- Mix the egg yolks and half cup of sugar and salt over a bain marie (water bath) stirring constantly till light and creamy.
- Remove from heat and add the gelatin. Cool and add the puree.
- Beat the egg whites until stiff then add the sugar and beat back stiff.
- Whip the cream until stiff and fold altogether.
- Line four moulds with greaseproof paper so that it stands 1 inch above the mould, pour in soufflé mix and set in the fridge for 6 hours.