Recipe: 45 Jermyn Street’s Raspberry And Pistachio Soufflé

The soufflé has long been a favourite pudding since it first came about in France in the eighteenth century — light and airy, it’s the perfect ending to a heavy meal. And now, a tasty new soufflé has hit the menu of London restaurant 45 Jermyn St. in the form of summer raspberries and pistachio. To celebrate, Head Chef, Sam White has shared his recipe with us so we can recreate this classic French dessert at home.

Recipe: Raspberry And Pistachio Soufflé

Serves 6

Ingredients

• 500g raspberry puree
• 250g caster sugar
• 60g cornflour

Ingredients for the meringue:

• 150g egg white
• 25g caster sugar
• 180g base

Method

1. In a bowl, mix both the corn flour and caster sugar.
2. In a saucepan, bring the raspberry purée to a boil and then add both the caster sugar and cornflour. Cook until the flower has dissolved, and cornflour is fully cooked.
3. Pass through a chinois and clingfilm the surface, place in the fridge to cool.

Preparation:

1. Brush the soufflé ramekins with butter upwards, nice straight lines. Add crushed pistachio powder, cover all the butter with pistachio and tap out excess.
2. Cut the raspberries in half and mix with a few tablespoons of raspberry coulis.

For the meringue:

1. Whisk the egg whites until still peaks form and then slowly add the sugar.
2. Mix the base until smooth, then add a third of the whisked egg white, gently gold.
3. Fold in another third of the effort white, followed by the last third.
4. Pipe the mixing the prepared ramekins, use a spoon to make a hole in the centre and add two tablespoons of raspberries cut in half.
5. Use a palette knife to flatten the top of the soufflé.
6. Bake in the oven at 170 degrees for 12 minutes (6 minutes then turn, and then cook for another 6 minutes).

MORE RECIPES:

Jessie Ware’s Chocolate Brownies / Bread Ahead’s Doughnuts