Want to try making our famous vegan soufflé? It is completely allergen free too but it’s hard to believe that when you discover how good it tastes so we’ve decided to share the secret.
The base for the soufflé is made using a raspberry puree, reduced and thickened with UltraTex, which replaces the flour or cornflour used in other recipes. The meringue part is made using MSK UltraWhip so we can aerate it like egg white. We also use our product MSK Eggless which gives it structure when it’s baked, helping to keep it aerated and improving the texture of the soufflé, just like an egg would.
Our chefs also use release spray to grease the moulds, instead of using butter. To find out more about any of these products please see the links below or give us a ring.
For the base:
- 500g Raspberry Puree (reduced to 250g)
- 100g Water (A)
- 20g MSK UltraTex
For the Meringue
- 180g Water (B)
- 9g MSK UltraWhip
- 2g MSK Eggless
- 150g Caster Sugar
Disperse the UltraTex into the water (A) to form a thick paste. Gradually add the reduced raspberry puree to this mix. Pass through a sieve to remove any lumps.
Put the water (B), UltraWhip and MSK Eggless on a kitchen aid and whisk until it forms stiff peaks. Gradually add the sugar and whisk until fully incorporated. Add this mix to the souffle base and bake at 180 degrees C for 12-15 minutes.