Raspberry Rose Soufflé
Ingredients
- 4 6 ounces containers of fresh raspberries
- 3 1/2 ounces castor sugar
- 4 tablespoons corn flour
- 2 tablespoons water
- 10 egg whites (room temperature)
- 1 pinch of salt
- 1 teaspoon rose water
- 3 1/2 ounces caster sugar
- 7 ounces butter, softened, enough to grease the moulds
- 3 1/2 ounces caster sugar, enough to coat the moulds
- Icing sugar, for dusting
- Creme anglaise or ice cream, to serve
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