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raspberry soufflé

(1 rating)
Recipe by
Marisol Matadamas
Brantford, ON

Source: Unknown

(1 rating)
yield 6 individual soufflés

Ingredients For raspberry soufflé

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

How To Make raspberry soufflé

  • 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.

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