Home
Recipes
Easy

Honey-and-coconut roast peaches

Braai recipes

Honey-and-coconut roast peaches

20 minutes

Cucumber-and-lime jelly

Jelly recipes

Cucumber-and-lime jelly

Easy cucumber pickle

Preserves and

Easy cucumber pickle

15 minutes

Cucumber gazpacho with smoked trout

Cucumber gazpacho with smoked trout

Hot cross beef burgers with spicy slaw

Beef recipes

Hot cross beef burgers with spicy slaw

20 minutes

Fresh cucumber-and-gin cocktail

Cocktail recipes

Fresh cucumber-and-gin cocktail

Coconut smashed chickpeas with sweet potato skins

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Rustic leek-and-potato soup

Potato recipes

Rustic leek-and-potato soup

30 minutes

Seared beef carpaccio with fig- and-fennel salad

Beef recipes

Seared beef carpaccio with fig- and-fennel salad

1 minute

Steamed salmon with spiced beetroot and dill

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

Spiced smoked trout kedgeree

15 minutes

Raspberry souffles

Sweet treat

Raspberry souffles

12-15 minutes

Load more

Raspberry souffles

Serves 4

Difficulty Easy

Cooking Time 12-15 minutes

Ingredients

1 T butter
4 large free-range egg whites
125 g caster sugar
4 t Bonne Maman Raspberry Preserve
1 T icing sugar, to dust

Method

Preheat the oven to 200°C (fan oven 180°C).

Lightly grease 4 individual deep ramekin dishes with the butter. Put the dishes into a medium roasting tin.

Whisk the egg whites in a dry bowl until stiff, then whisk in the sugar, a spoonful at a time, until it is thick and glossy. Fold in the preserves, then spoon the soufflé mixture into the prepared ramekin dishes.

Bake on the centre shelf in the preheated oven for 12-15 minutes.

Lightly dust with the icing sugar and serve immediately.