Berry Cream Souffles
|Frozen raspberries||100 Gram, thawed|
|Water||1 Tablespoon (Extra)|
|Eggs||2 , separated|
|Castor sugar||3 Tablespoon (2 Plus 1 Tablespoon)|
|Thick cream||1⁄2 Cup (8 tbs)|
Cut 2 strips greaseproof paper long enough to wrap around 2 souffle dishes (3/4 cup capacity) and to extend 3cm above edge of dishes.
Secure joins with sticky tape.
Blend or process raspberries with water until smooth; strain.
Sprinkle gelatine over extra water in small bowl, dissolve in hot water (or microwave on HIGH for about 20 seconds).
Combine egg yolks and sugar in medium bowl or top of double saucepan, stir constantly over simmering water (do not allow water to touch base of bowl or top saucepan) until mixture thickens slightly; stir in dissolved gelatine.
Transfer to medium bowl, cool to room temperature; do not allow to set.
Whip cream until firm peaks form.
Fold raspberry puree into egg yolk mixture, then whipped cream; use plastic spatula for this.
Place egg whites into small bowl, beat on high speed with electric mixer or rotary beater until soft peaks form.
Gradually beat in extra sugar, beat until it is dissolved.
Fold egg white mixture gently and lightly into raspberry cream mixture, using plastic spatula.
Pour raspberry mixture into prepared dishes, level tops lightly with spatula, refrigerate several hours or until firm.
Gently remove paper collars from dishes; press coconut around sides of souffles.
Decorate with extra whipped cream and raspberries, if desired.