For the coulis
1/2 cup of frozen raspberry puree
1/3 cup of dry red wine
1 tablespoon of lemon juice
For the soufflé
6 egg yolks and whites, separated
1 tablespoon of vanilla extract
1/2 teaspoon of grated lemon zest
4 tablespoons of cornstarch
1 tablespoon of all-purpose flour
a pinch of salt
Butter for greasing
Caster sugar for dusting
For the coulis
1/2 cup of frozen raspberry puree
1/3 cup of dry red wine
1 tablespoon of lemon juice
For the soufflé
6 egg yolks and whites, separated
1 tablespoon of vanilla extract
1/2 teaspoon of grated lemon zest
4 tablespoons of cornstarch
1 tablespoon of all-purpose flour
a pinch of salt
Butter for greasing
Caster sugar for dusting
Prepare the coulis
In a bowl, mix together the raspberry puree, red wine and lemon juice
Chill in the refrigerator until serving time
Prepare the soufflé
In a blender, beat the egg yolks until pale and creamy
Add the vanilla extract, lemon zest and cornstarch
Mix well
Sift the flour over the top and mix again. Reserve
Beat the egg whites with salt until stiff peaks form
Fold into the yolk mixture until smooth
Pour into a buttered 15x25 cm oval baking dish
Make two shallow cuts on the surface of the batter
Bake in a preheated oven at 200°C for 12 minutes, or until puffed and golden
Remove from the oven, dust with caster sugar and serve immediately, with frozen raspberry coulis on the side.
