Sharbat Rehan Raspberry Soufflé

Ingredients

For Base

• Fresh Raspberries – 150 gms
• Caster sugar – 125 gms
• Corn Flour – 4 teaspoons.

For Soufflé

• Egg white – 10 eggs
• Salt – to taste
• Sharbat Rehan – 1 tablespoon.
• Caster sugar – 100 gms
• Butter – 200 gms
• Caster sugar – 100 gms
• Icing sugar – 50 gms

Method

• Add raspberries in a mixer and pass through a fine sieve to remove the seeds.
• Add water to make 500 ml of puree.
• Place the raspberry puree in a pan and bring to a boil while stirring.
• Add the cornflour with just enough water to make a smooth paste. Stir continuously.
• Remove and set aside to cool completely.
• Preheat the oven to 180°C.
• Add the egg whites and salt to a mixing bowl add the salt and beat at high speed.
• Once soft peaks form add sugar and beat till stiff peaks form.
• Whisk the puree base in a separate bowl and whisk until smooth and fold egg white and Sharbat Rehan into it.
• To well-greased molds, sprinkle caster sugar and add the mixture to them.
• Place the molds in the oven at 180^oC for 12-14 minutes until they are golden brown. Remove and serve with ice cream.