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Rustic leek-and-potato soup

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Rustic leek-and-potato soup

30 minutes

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Beef recipes

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1 minute

Steamed salmon with spiced beetroot and dill

Beetroot recipes

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Spiced smoked trout kedgeree

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Raspberry souffles

Sweet treat

Raspberry souffles

12-15 minutes

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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.