Raspberry RoseSoufflé
"Adapted from Almost Bourdain's Lemon, Lime and Orange Soufflé, original recipe from Raspberry Souffle in Serving The Menu Again by Ben O'Donoghue and Curtis Stone...."
INGREDIENTS
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4 6 ounces containers of fresh raspberries
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3 1/2 ounces castor sugar
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4 tablespoons corn flour
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2 tablespoons water
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10 egg whites (room temperature)
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1 pinch of salt
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1 teaspoon rose water
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3 1/2 ounces caster sugar
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7 ounces butter, softened, enough to grease the moulds
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3 1/2 ounces caster sugar, enough to coat the moulds
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Icing sugar, for dusting
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Creme anglaise or ice cream, to serve
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