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To make the raspberry sauce, combine sugar and water in a small saucepan and bring to the boil over high heat. Reduce heat to low and add raspberries. Simmer for 2 minutes. Remove from heat. Transfer to the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl.
To make the souffle, preheat oven to 180°C. Brush two 280ml ovenproof ramekins or cups with melted butter (use upward strokes). Sprinkle with 1 tablespoon of the caster sugar to coat the inside.
Combine the milk, vanilla bean and remaining sugar in a saucepan over low heat. Slowly bring to the boil and remove from heat. Remove vanilla bean. Use a sharp knife to scrape the seeds from the bean into the milk mixture. Discard bean.
Melt extra butter in a saucepan over low heat. Add flour and stir until mixture is smooth and begins to bubble. Remove from heat and gradually add the milk mixture, stirring until combined. Return to medium heat and stir until mixture thickens and comes to the boil. Boil for 1 minute. Remove from heat and set aside for 5 minutes to cool. Add two egg yolks and pistachios and stir to combine. Set aside for 10 minutes to cool slightly.
Use an electric beater to whisk the 3 egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold one-quarter of the egg whites into the pistachio mixture until combined. Fold in the remaining egg whites in 3 more batches. Spoon the mixture into ramekins or cups and cook in preheated oven for 20 minutes or until well risen.
Place ramekins on plates. Make a hole in the centres of the soufflÃ©s with a small spoon. Pour in raspberry sauce and add a dollop of cream. Serve immediately.