You can replace fresh raspberries with frozen. Just make sure they’re fully thawed before placing in the food processor.
Vanilla bean extract
1 medium, separated
¼ cup(s), (55g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray four 150mlcapacity ramekins with oil. Sprinkle ½ teaspoon of caster sugar into each ramekin, tilting to coat the sides. Stand on a baking tray.
- Place raspberries in a food processor and process until smooth. Combine raspberry purée, vanilla, flour and egg yolk in a large bowl.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating between each addition until sugar has dissolved.
- Stir a large spoonful of egg white mixture into raspberry mixture, then gently fold in remaining egg white mixture until combined, taking care not to lose volume. Spoon mixture into ramekins. Gently level surface. Bake for 15 minutes or until risen and lightly browned. Serve immediately.