Raspberry Soufflé

Marisol Matadamas

By
@Mz4rCo0k13

Source: Unknown


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Serves:

6 individual soufflés

Ingredients

1 tsp
butter, for greasing ramekins
6 oz
fres raspberries
1/4 c
+ 2 tsp sugar
4 medium
eggs

Directions Step-By-Step

1
Preheat oven to 400F (200C).
2
Butter the insides of six 1/2 cup ramekins.
3
Puree raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. You should yield about 1/2 cup after straining.
4
Add 2 teaspoons sugar to the strained puree and set aside.
5
In a mixer, beat four egg whites until they begin to thicken. Continue to beat the whites while you slowly add 1/4 cup sugar. Mix until egg whites form stiff peaks and are glossy.
6
Add 1/3 of the egg whites to the puree and slowly fold in. Continue by adding the remaining egg whites, folding in until no white streaks remain.
7
Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
8
Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
9
Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
10
Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
11
Serve immediately with a sprinkle of powdered sugar.

About this Recipe

Course/Dish: Other Desserts