Raspberry Soufflé

Remove the stems and leaves from the top and bottom of the raspberries

Peel them (reserve the peels), cut them into pieces, and pass them directly through a fine-mesh sieve or liquidizer, and then through another sieve

Reserve the peels

In a pan, place the water and sugar and bring to a boil, stirring until dissolved

Let it simmer for about 5 minutes, add the raspberry puree and some of the reserved peels (it's not necessary to cut them, as they will dissolve on their own)

Stir constantly with a wooden spoon until the mixture becomes thick and detaches from the bottom of the pan

Do the consistency test: place a small portion of the soufflé on a cold marble or surface and let it cool; it should be well-set, not spreading

Pour the soufflé into a small baking dish or a box lined with parchment paper

Let it cool and then unmold it carefully, removing any remaining paper

The resulting soufflé will weigh around 800g.