Raspberry souffle served with lemon curd and raspberry sorbet

Makes 8 

Souffle base

500g raspberry puree
250g caster sugar
50g corn flour

Add raspberry puree and caster sugar to a small pan, gently simmer until reduced by half.

Once the mixture has been reduced add cornflour and continue cooking until a thick puree is achieved.

Allow to cool completely.

Meringue

300g egg whites
250g caster sugar
250g raspberry base

Gently separate egg whites into a mixing bowl, whisk the egg whites until soft peaks are achieved. (This is best done with an electric mixer.)

Continue to whisk the egg whites whilst gradually adding the caster sugar in small stages, whisk until you have a thick and glossy consistency.

In a separate bowl add the raspberry puree base. Gently fold the meringue mixture into the puree base until all the meringue is completely incorporated.

Lemon curd

3 lemons
75g butter
110g caster sugar
2 eggs
1 egg yolk

Juice the lemons (you will need 150g of lemon juice) and grate the zest of the 3 lemons. Mix juice and zest.

Place butter & sugar in a pan with the lemon juice, zest & eggs and place over a medium heat. Stir continuously for 10-15 minutes, increase the heat to high & whisk the mixture until it reaches 70 degrees.

Remove from the heat, pass through a fine sieve & allow to cool.

Assembly

1 Raspberry sorbet
8 Buttered ramekins
Icing sugar

Soften butter and brush the ramekins in an upward motion, allow to cool and repeat once more. Carefully coat the buttered ramekins with caster sugar and set aside.

Pipe the raspberry souffle mixture into 8 ramekins. Smooth off each souffle with a flat pallet knife to achieve a flat surface.

Once all souffles have been prepared, bake for 8 minutes at 180 degrees.

Serve the souffle straight away with the warm lemon curd and raspberry sorbet.