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Salzburg soufflé with raspberry coulis

A home-style Salzburg soufflé with raspberry coulis made with Self Raising Flour, Caster Sugar, Vanilla Essence, and Icing Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Whisk in the caster sugar with the egg whites until peaks are formed by the whisk.

2. 2

   Fold together the white and the yolks and pour into a pudding dish.

3. 3

   Place into the oven for 12-15 minutes, until risen and golden.

4. 4

   When ready remove the soufflé, place on a plate and drizzle with the raspberry coulis.