RASPBERRY AND CREAM CHEESE SOUFFLÉ

This recipe brings back memories of my Nana Rakena and her wonderful raspberry jam steamed pudding, which was a regular feature on the Christmas dining table and at special Sunday lunches.

As kids, we used to gather wild raspberries from the nearby bushes just up the hill behind Nana's house in Rāpaki. Nāna Rakena was a fantastic preserver and there were always plenty of homemade jams and poached fruits in her pantry, which were often included in the terrific trifle she also made.

Method

Preheat oven to 160OC.

Ingredients
180g	cream cheese
70g	icing sugar
20g	cornflour
2	eggs separated
2tsp	raspberry jam
10	fresh raspberries

Line your soufflé ramekin moulds evenly with softened butter, using either a pastry brush, or a small piece of scrunched-up baking paper. Dust the ramekins with caster sugar, tipping out any excess.

Using a wooden spoon, cream the cream cheese with half (35g) of the icing sugar, cornflour and two egg yolks. Beat until smooth. Stir through the raspberry jam. In a separate stainless steel bowl, whisk the egg whites with a pinch of salt until stiff and firm. Add the remaining 35g of icing sugar and beat again until glossy. Gently fold the meringue into the soft cream cheese mixture.

Do this in two stages, to allow the mixture to amalgamate – and be sure not to knock all the air out of the meringue. Carefully fold through the fresh raspberries. Spoon the mixture into your prepared ramekins to 3/4 full. Wipe all the edges clean, so that as the soufflé rises, it does not stick to the ramekin. Place into the middle shelf of oven and cook for 20 mins. Carefully remove from oven, dust with icing sugar, place n plate and serve. Accompany with warm raspberry sauce and your favourite ice-cream.

This recipe appears courtesy of Jason Dell and Harbour Kitchens (RRP$35), which was produced as a school fundraiser for Lyttelton West and Lyttelton Main Primary schools by The Combined Lyttelton Schools' Charitable Trust. For a list of retailers or to make an order, go to www.harbourkitchens.org.nz.

To win a copy simply tell us the name of one of the fundraising schools and email the answer to tekaraka@ngaitahu.iwi.nz or write it on the back of an envelope and address it to: Te Karaka, PO Box 13-046 Christchurch 8141.

RASPBERRY AND CREAM CHEESE SOUFFLÉ

Method

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RASPBERRY AND CREAM CHEESE SOUFFLÉ

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