Romantic Raspberry & Champagne Soufflé

Make a raspberry compote first – it’s simple, just heat the raspberries and the sugar in a pan until just boiling and soft – then let it cool down completely.

Pre-heat oven at 200c / 400F / Gas Mark 6


Slowly melt the butter in a small pan. Once melted, add the flour and stir over a high heat for around 2-3 minutes.
Add in the champagne and double cream and then whisk vigorously until really smooth and quite thick.
Separate the eggs and stir in the yolks to the mixture.
Fold into the raspberry compote.
Whisk up the egg whites until they form stiff peaks and then fold this carefully into the sauce mixture.

Coat 2 ramekins with a generous layer of melted butter and a dusting of icing sugar.

Cook in the over for 5-8 minutes until the soufflé has risen and is golden brown on the top. Do not open the oven door until they are almost ready to collapse.

Dust with a little icing sugar and serve immediately with raspberry ice cream and / or champagne sorbet.