Anyway, here's the book:
And here's what you'll need, plus a tablespoon of water, which I couldn't work out how to put in the photo without making a mess:
Start by putting 250g of the raspberries into a saucepan:
Add a tablespoon of water:
Put the saucepan on the stove and bring it all to the boil:
Simmer uncovered until the raspberries turn to mush:
Then add 1/2 cup of caster sugar:
Stir it until the sugar dissolves, then bring to the boil. Reduce the heat and let it simmer for about five minutes or until it's thickened and kind of a jammy texture:
Take it off the heat and dump it all into a sieve over a bowl:
Push it through the sieve with a spoon until you're left with this:
Resist the urge to just eat it all with a spoon and put the raspberry purée to one side. Technically, you should move straight onto beating the egg whites, but I made the raspberry purée way ahead of time. So I moved on to making the raspberry cream to go on the side.
Put the remaining 50g of raspberries into a bowl:
Measure out 300mL of cream. Yes, you read that right. 300 MILLILITRES.
Add 2 teaspoons of caster sugar:
And pour in the BAZILLION LITRES OF CREAM:
Whip it all together until it's slightly thickened:
Next up, you need to prepare the soufflé dishes. You'll need 1 cup dishes. Brush the insides with melted butter and while the butter's still tacky, dust the inside with some caster sugar:
I apologise because the photos are about to get kind of shitful. This is what happens when you're manning a beater with one hand and an SLR with the other... When you're ready to make the soufflés, put 4 egg whites (at room temperature!!) into a bowl and beat them until soft peaks form:
Gradually beat in the raspberry purée until combined:
Spoon the mixture into the prepared dishes. The recipe claimed to make 4, but I didn't want to overfill them and end up with an oven filled with sad soufflé mush. So I just grabbed an extra soufflé dish (despite not having made soufflé since 1998, I somehow own 12 soufflé dishes!) and filled that too.
Bake for about 15 minutes in a 180 degree oven. Do not be even REMOTELY tempted to open the oven before the 15 minutes is up, or it'll all go to crap. They're done when they're puffy and slightly brown on the top. And I'm sorry about the disgustingness of my oven door:
Whisk them to the table (my mother kept telling me to do this when I told her I was going to make soufflé, so now I can't get it out of my head...) immediately, and serve with a dollop of raspberry cream:
The verdict? OMG, SO FREAKING GOOD!!! We even ate the extras, that's how good it was. Seriously, these were surprisingly easy to make. And yes, soufflé does sink when you take it out of the oven, but it's basic physics, people! If something is hot, it contracts when it starts to cool. It's SUPPOSED to sink. Hence the whisking it to the table.
The only thing I would do differently next time would be to halve the quantity of raspberry cream. It was an exorbitant amount of cream, considering it was just meant to be a dollop on the side. I GUESS you could save it and do other things with it, but it's probably easier to just make less of it.
Anyway, don't be afraid to try a soufflé recipe - if you do everything but the egg whites ahead of time, it's surprisingly quick and stress-free!