The only thing that will make a souffle fall is if it knows you're afraid of it — James Beard

I showed my fear... but I didn't back off. I didn't let my fear rule me. But my souffle still didn't rise. Well, it did a bit but not as much as I was hoping.

However, it was still delicious. So you can't really complain.



RASPBERRY SOUFFLÉ.

INGREDIENTS. - 1/2 a lb. of ripe raspberries
2 oz. of cake-crumbs or bread-crumbs
2 oz. of castor sugar
2 oz. of rice-flour or cornflour
1/2 an oz. of butter
1/2 a gill of cream
3 eggs

METHOD.-
Put the raspberries, cream, rice-flour and sugar into a basin and reduce them to a pulp by means of a wooden spoon.
Beat in the yolks of the eggs, add the cake-crumbs, stir in lightly the stiffly-whisked whites of eggs, and turn the mixture into a well-greased mould.
Bake in a hot oven from 25 to 30 minutes, and serve.


TIME. - From about 25 to 30 minutes. SUFFICIENT for 5 or 6 persons.

I don't usually have cake crumbs just lying around - so I used sponge fingers and crubled them up... and ate the left overs ;) ... definitely calls for another go around... stay tuned