Come Dine With Me recipes Raspberry soufflé with coulis and dark chocolate sauce recipe

More from Lee Stafford's menu

Date Published:

04/06/2009

A sumptuous soufflé from Lee on Come Dine With Me Portsmouth

1. Preheat the oven to 200°C/Gas 6. Butter six ramekin dishes and dust with icing sugar. Place on a small metal tray. Whisk the egg whites until stiff. Gradually whisk in the caster sugar until the meringue is thick and glossy.

2. Mix half the crushed raspberries with the flour and 75ml of the Champagne in a large bowl. Stir in the egg yolks then fold in the meringue mixture. Spoon into the prepared ramekins and bake for about 12-15 minutes until well risen and golden brown.

3. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of gently simmering water until smooth. Remove from the heat and stir in the butter and any remaining soufflé mixture. This will make the mixture very light. Stir the remaining raspberries and Champagne together and pass through a fine sieve into a clean bowl to make a fruit coulis.

4. Divide the ramekins between six plates, taking care as the dishes will be extremely hot. Working quickly, drizzle the chocolate sauce over the soufflés, spoon the coulis on the side and dust lightly with caster sugar. Serve immediately.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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