Photography: Petrina Tinslay
By Recipes HOLIDAY Bill Granger
Melted butter and caster (superfine) sugar, to dust the moulds
200g (7oz) raspberries, fresh or thawed frozen
115g (4oz/½ cup) caster (superfine) sugar
2 teaspoons cornflour (cornstarch), mixed with 2 teaspoons cold water
4 egg whites
Icing (confectioner's) sugar, to dust
Brush the base and sides of four 250ml (9 fl oz/1 cup) soufflé dishes or coffee cups with melted butter and sprinkle with caster sugar, tipping out the excess. Chill in the fridge for 20 minutes, then repeat. Chill again until you are ready to use.
Process the raspberries in a food processor until smooth, then tip into a small saucepan with half the caster sugar. Stir over low heat until the sugar has dissolved. Bring to the boil and stir in the cornflour mixture. Remove from the heat but continue stirring until it is all well mixed. Leave to cool completely.
Preheat the oven to 170°C (325°F/Gas 3). Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar until the mixture is thick and glossy. Add a third of the egg white to the raspberry purée, mixing it in well with a metal spoon, then add the rest of the egg white and gently mix it in. Spoon into the dishes and smooth the tops. Bake for 12-14 minutes, until well risen and starting to colour. Dust with icing sugar and serve immediately.
Recipe: HOLIDAY by Bill Granger (published by Murdoch Books, RRP $49.95).