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Raspberry Suédoise
Ingredients
1 lb raspberries (fresh, or frozen without sugar)
Sugar syrup (made with 4 oz granulated sugar and ¼ pint water)
1 oz gelatine (softened in ¼ pint water)
Tiny meringues (made with 1 egg white and 2 oz caster sugar)
½ pint double cream (flavoured with vanilla essence)
6-inch diameter top (No. 2 size) soufflé dish
Method
To make the sugar syrup, heat sugar and water gently in a pan to dissolve sugar, then boil rapidly for 2 minutes. Leave to cool.
Make a purée of the raspberries in a blender, then rub them through a nylon sieve to remove the seeds. Sweeten purée with the sugar syrup, measure out 1½ pints, making up quantity with water. Dissolve the softened gelatine over heat and add this liquid to the fruit mixture. When quite cold, pour liquid into the wet soufflé dish and leave it to set. Then turn suédoise on to a serving dish, cover it with the whipped cream and meringues.
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