As you know, I’m not usually associated with such sophisticated dishes as desserts! I’m far too clumsy and far too impatient, but, this is one dessert recipe I do enjoy doing
Once over, raspberries tended to be a late summer fruit, but now thankfully, British growers are able to produce fantastic raspberries from June to October, I’ve also used Prosecco in this recipe, who doesn’t love the combination of Prosecco and raspberries?!!!
So I urge you to give this recipe a whirl, it does take a little time and effort, but it’ll be worth it, trust me
5 sheets gelatine
450 g raspberries
100ml of Prosecco
125 g icing sugar, sifted
300 g Greek yogurt
5 large egg whites
500 ml double cream
1 Cover the gelatine with cold water and leave for 10min.
2 Cut 10 strips of baking parchment, each roughly 3 x 15in,Wrap each strip around a ramekin, leaving 1½in above the dish. Secure with an elastic band
3. In a food processor, whiz raspberries with Prosecco and half the icing sugar until pulpy
4 Sieve to remove seeds and Stir purée into the yogurt and beat until smooth.
5 Squeeze out excess water from the gelatine, put into a bowl and pour over 100ml boiling water. Whisk to dissolve, then whisk into the yogurt mix.
6 In a clean bowl, whisk the egg whites and remaining icing sugar until just stiff.
7 In another bowl, whip the cream until it just holds its shape. Stir the cream into the yogurt mix, then use a metal spoon to fold in the egg whites in two batches.
8 Divide the mixture between the ramekins. Don’t panic if it sits above the top of the dishes, that’s what you want, the paper will keep it in. Chill in the fridge to help it set for 2-3hr.
9 To serve, dust soufflés with cocoa, then remove elastic band and parchment. Decorate with more raspberries and grate some white chocolate over the top, and enjoy with a chilled glass of Prosecco