Desserts Recipes - White Chocolate Soufflés Recipe

Ingredients

Serves 6

• 5 g/1/4 oz unsalted butter, melted

• 250 g/8 oz white chocolate, broken into pieces

• 50 ml/2 fl oz double cream

• 25 ml/1 fl oz milk

• 40 g/1 1/2 oz caster sugar

• 6 eggs, separated

• 1 teaspoon vanilla extract

• cocoa powder or icing sugar, for dusting

Raspberry sauce:

• 375 g/12 oz raspberries

• 1 tablespoon lemon juice

• 2 tablespoons icing sugar

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Method:

1. Use the melted butter to brush the bases and sides of six 150 ml/1/4 pint ovenproof soufflé dishes. Place the dishes on a baking sheet.

2. Put the white chocolate in a heatproof bowl together with the double cream and the milk, and then heat over a pan of gently simmering water until the chocolate has melted completely.

3. Stir the mixture lightly to blend together. Stir the sugar, egg yolks and vanilla extract into the chocolate and cream mixture.

4. Whisk the egg whites in a large bowl until stiff and with soft but formed peaks. Using a large metal spoon, fold a quarter of the egg whites into the chocolate sauce, then fold in the remainder.

5. Spoon the mixture into the dishes, filling them almost to the rims, and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes until well risen and golden.

6. To make the sauce, lightly blend the raspberries in a blender or food processor, or mash thoroughly. Press through a sieve into a saucepan and discard the pips. Add the lemon juice and icing sugar and heat through thoroughly.

7. When the soufflés are cooked, dust with cocoa powder or icing sugar and serve immediately with the sauce.