- 220 g frozen raspberries
- 50 g caster sugar
- 1.5 tbsp freshly squeezed lemon juice
- 2 tbsp cornflour, mixed with 2 tbsp water
- 100 g hard nougat, roughly chopped
- 8 egg whites, extra large (59g)
- 1 tsp cream of tartar
- 60 g caster sugar, plus extra to coat ramekins
- icing sugar, to dust
- Place raspberries, sugar and lemon juice in mixing bowl and cook 5 min/100C/speed 3 and MC Off.
- With blades rotating 15 min/100C/speed 3 and MC Off, pour cornflour/water mix into mixing bowl. Set aside and refrigerate until ready to use. The mix should resemble a set jam.
- Grease 10-12 120ml ramekins with butter, coat with caster sugar and set aside.
- Place the nougat into clean and dry mixing bowl and crush 6 sec/speed 5.5. Set aside and cover with plastic wrap. TIP: Before whisking your egg whites, make sure that your TM bowl is free of any oils or fats . To do so, give the bowl a super clean by adding 1000ml of water and 30ml of white vinegar to bowl. With butterfly in place cook for 10 min/Varoma/SP4. Dry bowl thoroughly before starting to whisk egg whites. Thoroughly clean and dry mixing bowl. Insert butterfly.
- Add egg whites and whisk 5 sec/speed 4.
- Add cream of tartar and with MC removed whisk 1½ min/speed 4.
- With blades rotating on speed 4, slowly sprinkle in sugar until all is combined and mix is firm. Set aside.
- Take reserved raspberry base and run a fork through to loosen. Insert butterfly. Place loosened raspberry base into mixing bowl and mix 10 sec/speed 3.
- Add a quarter of reserved egg white mix back into mixing bowl and mix 10-20 sec/"Counter-clockwise operation" /speed 2 until evenly combined.
- Add remaining egg whites into mixing bowl, sprinkle over reserved crushed nougat, and gently fold again 4 sec/"Counter-clockwise operation" /speed 2, or until combined.* The mix should be light and fluffy.
- Fill prepared soufflé dishes to the top, levelling out mix with a flat knife until even. Wipe rims. Place on a baking tray and refrigerate until ready to cook.
- Preheat oven to 200C.
- Remove soufflés from fridge and place directly into oven. Bake for 14 minutes until risen and tops are golden.
- Lightly dust with icing sugar and serve immediately.
Accessories you need
To check eggs are firm at Step 7, Nico’s tip is: if you were to scoop up a dessertspoon of stiff egg whites they would hold on the inverted spoon when gently shaking it.
You can pre-make the soufflés and freeze until ready to use. Seal individual ramekins with plastic wrap and freeze immediately. When ready to cook, place in preheated 200C oven and cook directly from freezer for 15 minutes, until risen and tops are golden.
* In Nico Moretti’s book Delicious Journeys recipe this step is folded by hand. For more of Nico's recipes and Thermomix Cookbooks, please visit his website at www.urbanprovider.com.au
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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