INGREDIENTS
For the base
150 grams sugar
100ml water
1 kilogram frozen raspberries
45 grams cornflour
Soufflé mix
butter, at room temperature for greasing moulds
500 grams egg whites (between 15–20 eggs, 1 egg white is normally 30 grams)
125 grams sugar
100 grams white chocolate, chopped
METHOD
Base
For the base, mix the sugar and water together in a saucepan and bring up to 110°C. Add the raspberries and cook until soft.
To finish, mix the cornflour with a little of the raspberry juice or water and then add it to the raspberries and boil for at least five minutes to ensure the cornflour is cooked.
Blend in a mixer and then pass through a chinois to ensure all the seeds are separated. Allow to cool.
Soufflé Mix
Pre heat oven on Fan Plus 180˚C
Prepare the soufflé moulds by brushing the insides with room temperature butter and then keep in the fridge on a baking tray until ready to use.
For the soufflé mix, whisk the egg white and sugar together to make a soft meringue. Add to the raspberry mix and gently fold together. Mix in the chopped white chocolate.
Fill a piping bag with the mix and pipe into the moulds.
Place the moulds in pre heated oven, on shelf position 2, for 8 minutes. Serve immediately.
Note:
The capacity of the moulds suggested are 150ml
The recipe can easily be halved to serve 7
APPLIANCE / FUNCTION
Leslie Hottiaux
Trained in France, Leslie Hottiaux moved to New Zealand six years ago and has worked in some of Auckland’s top restaurants, including The Grove and Baduzzi. In late 2014, she and her partner, Ismo Koski, opened Apéro Food & Wine and it quickly gained a reputation for its simple yet flavoursome menu and beautifully paired wines. Leslie says the aim of Apéro is about creating a welcoming restaurant “based on good food, great wine, and above all else, good times”.
