Lemon Soufflés with Raspberry Compote
"These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote...."
INGREDIENTS
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8 oz. frozen raspberries
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1/4 cup granulated sugar
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1 tsp. cornstarch
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1 tsp. fresh lemon juice
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2 to 3 Tbs. unsalted butter, softened
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3 to 4 Tbs. granulated sugar
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4 large egg yolks
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1 cup whole milk
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1/2 cup strained lemon juice
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1/2 cup granulated sugar
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3 Tbs. cornstarch
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1 Tbs. finely grated lemon zest
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1/4 tsp. table salt
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1/2 oz. (1 Tbs.) unsalted butter
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1 tsp. pure vanilla extract
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8 large egg whites, at room temperature
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1/2 tsp. cream of tartar
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1 oz. (1/4 cup) confectionersâ?? sugar; more for dusting
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