Lucky Nuts - Your Recipes - Almond & Raspberry Soufflé


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Almond & Raspberry Soufflé

20g cornflour
45g caster sugar
1 egg
2 egg yolks
¾ cup low fat milk
1 cup raspberries (can use frozen)
½ cup Lucky Flaked Almonds - toasted
6 egg white
100g caster sugar

1.	In a bowl mix the cornflour, 45g caster sugar, egg and egg yolks together to form a paste. Then in a saucepan bring milk to the boil.
2.	Pour milk onto paste and blend until smooth. Return the pan to heat and simmer, whilst continuously whisking for 5 minutes. Remove from heat and pour into a bowl, cover with gladwrap to stop a ‘skin’ forming.
3.	Once cooled, beat with an electric mixer until smooth. Add the raspberries and toasted almonds, stir through.
4.	In another bowl beat egg whites till soft peaks form and gradually add the 100g caster sugar until stiff peaks are formed. Fold ⅓ of the egg white mixture into the cooled raspberry, almond & milk paste and stir until combined. Then add the rest by gently folding in.
5.	Pour into buttered and sugared soufflé moulds then run the tip of your thumb around the rim of the mould. This lets it rise easily and bake in a pre-heated oven (175°C) for 13mins.

Serve immediately with chocolate or vanilla ice cream.