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Preheat the oven 190ºC / 375ºF / Gas 5. Use a double layer of non stick baking paper to wrap
around six 250ml / 9 fl oz soufflé dishes, making sure they extend 5cm / 2 in above the rim. Secure
the collars firmly by tying with kitchen string.
Melt 20g / 3/4 oz of low-fat spread and grease the souffle dishes. Sprinkle each with a little
of the caster sugar and turn dishes to coat the entire surface. Turn over and tap lightly to remove
excess sugar.
Heat the milk, all but one tablespoon of the sugar. and the vanilla extract and vanilla bean in
a small saucepan over low heat. Stir occasionally for 3-4 minutes. or until the sugar has
dissolved. Remove from the heat and set aside.
Melt the remaining low-fat spread in a saucepan over medium heat. Add the flour and stir until a
smooth paste forms. then cook, stirring, for 1 minute. Remove from the heat and gradually whisk in
the milk mixture. Return to the heat and cook. stirring constantly. until thick and smooth. Remove
the vanilla bean and allow to cool.
Whisk the egg yolks, one at a time, into the vanilla mixture until combined. Whisk the egg
whites in a bowl until stiff peaks form. Gradually add the remaining sugar, whisking continuously.
Fold the meringue into the milk mixture. Spoon into the souffle dishes and run a spoon around the
tops about 2.5cm / 1 in from the edge. Stand the souffles in a roasting tin, then pour in enough
hot water to come halfway up the sides of the dishes. Bake in the oven on the bottom shelf for 5
minutes. Reduce the heat to 180ºC / 350ºF /Gas 4. Cook for a further 10-15 minutes. or until
souffle is risen.
Meanwhile, to make the coulis, blend or process the raspberries and sugar until a puree forms.
Push the mixture through a sieve, discarding the solids, then add the lemon juice to taste. Dust
the souffles with icing sugar and serve with the coulis.
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