Don’t be daunted by the thought of making soufflés – these pretty pink ones aren’t difficult at all. Prepare the puree ahead, then have the equipment ready and all the ingredients measured out so you can assemble and bake them close to serving time!
Preheat the oven to 180 C (350 F). Lightly oil six 200ml capacity ramekins. Sprinkle 1/2 teaspoon of the sugar into each ramekin, tilting to coat the roads.
Puree the raspberries in a blender or food processor, then press through a sieve to remove the seeds. Measure out a quarter of the puree and set it aside. Combine the remaining puree with the vanilla and egg yolks.
Using electric beaters, beat the 4 egg whites in a large, dry bowl until soft peaks form. Gradually add the rest of the sugar, beating after each addition until the sugar has dissolved and the mixture is thick and glossy.
Stir a large spoonful of the beaten egg whites into the raspberry and egg yolk mixture. Using a large metal spoon, gently fold in the remaining egg whites until the mixture is combined and there are no lumps of white. Take care not to lose the volume in the mixture.
Spoon the mixture into the prepared ramekins and place on a baking tray. Bake for 15 minutes, until the soufflés are risen and lightly golden on top.
Serve the soufflés straight from the oven, topped with the pistachios and reserved raspberry puree.
You can use fresh or thawed frozen raspberries for this recipe. Use eggs at room temperature.
Each serving provides: 617 kJ 147 kcal 5 g protein 3 g fat (1 g saturated) 24 g carbohydrate 4 g fibre 42 mg sodium