Chocolate-Raspberry Soufflé
"Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise...."
INGREDIENTS
•
1/4 cup unsalted, shelled raw pistachios
•
Unsalted butter (for ramekins)
•
1/2 cup sugar, plus more for ramekins
•
6 ounces high-quality bittersweet chocolate, chopped
•
1/4 cup high-quality raspberry jam or jelly
•
1 large egg yolk
•
1/4 teaspoon kosher salt, plus more
•
6 large egg whites, room temperature
•
1/2 cup heavy cream
•
4 (6-ounce) ramekins
Comments & Reviews
Just A Pinch Sweepstakes