To give the soufflés a raspberry centre, fill the ramekins halfway with the soufflé mixture then, using a cookie scoop, add a scoop of SpinneysFOOD Raspberry Sorbet in the centre then finish the soufflé as intended
| Created by | Spinneys |
| Prep time | 30 minutes |
| Freezing time | 6 hours or until soufflés are firm to the touch |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 977 |
| Fat | 63.8g |
| Saturates | 41.4g |
| Protein | 15.8g |
| Carbs | 88g |
| Sugars | 76.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCut four strips of parchment paper, each 40cm x 10cm long. Wrap the outside of four 180ml ramekins with the parchment strips, leaving a border along the top edge (the paper should be taller than the ramekins). Tape the seams. Place on a baking sheet.
Chop the chocolate then place in a large microwave-safe bowl. Melt in the microwave.
Add the condensed milk to the chocolate and stir to combine.
Separate the egg whites from the yolks. In another bowl, whisk the double cream and egg whites with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture. Spoon the mixture into the ramekins making sure to overfill them. Freeze for 6 hours or until the soufflés are warm to the touch.
To make the sauce, place the cream in a medium pot and bring to a boil over a medium heat. Chop the chocolate. Pour the hot cream over the chopped chocolate. Add the salt and stir until smooth.
Remove the paper and serve immediately topped with the frozen raspberries and the hot sauce.
