6 individual soufflés
butter, for greasing ramekins
1Preheat oven to 400F (200C).
2Butter the insides of six 1/2 cup ramekins.
3Puree 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.
4Add 2 teaspoons sugar to the strained puree and set aside.
5In 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.
6Add 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.
7Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
8Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
9Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
10Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
11Serve immediately with a sprinkle of powdered sugar.