Prue Leith showcased her beignet souffle with choux pastry, Sabayon and raspberry jam on the Great British Bake Off 2019.
The ingredients for the beignet batter are: 55g unsalted butter, ¼ tsp salt, ½ tsp caster sugar, 65g plain flour, sifted, 3 eggs, beaten and icing sugar, for dusting.
For the jam: 150g raspberries and 150g jam sugar.
For the sabayon: 30g caster sugar, 3 egg yolks and 60ml Marsala liqueur.
See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes
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