Andy's raspberry soufflé

Andy’s soufflé are a treat.  He doesn’t use a recipe.  He just sort of knocks them up.  Whether with crème pâtissière as a base or simply with egg white, no yolk they end out absolute knockouts.  No exception.

This one was raspberry.  He knocked up a quick coulis using cooked frozen berries, blitzed, whipped up the whites, folded, carefully greasing and sugaring the ramekins (an essential step to give the lift and gorgeous crunch) and voila.

Served with the best bought ice-cream.  Not too sweet, better ice-cream than I can make.  And I'm certainly not going to compete in the soufflé making department.  Seriously Andy's domain for bloody good reason. Yum.