Cooking Recipe Raspberry Souffle
Recipe Ingredients
Directions
Calories per serving: 87 Fat grams per serving: 0 Approx. Cook
Time: 35 Cholesterol per serving: 0
In a small saucepan, combine 1 cup raspberries, 2 tablespoons
sugar and grated orange zest. Bring to a boil over medium heat,
stirring and mashing the raspberries. Dissolve cornstarch in lemon
juice and add to raspberry mixture. Cook, stirring, for about 45
seconds, or until thickened and no longer cloudy. Remove from the
heat and stir in chambord or framboise and the remaining 1/3 cup
raspberries. Cool to room temperature. ( The recipe can be prepared
ahead to this point. Cover and refrigerate for up to 2 days. Bring to
room temperature before proceeding. )
Position rack in the lower third of the oven and preheat oven to
350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish
or six 1 1/2-cup individual souffle dishes with vegetable oil or
nonstick cooking spray. Sprinkle with sugar and shake out excess.
In a large, grease-free mixing bowl, beat egg whites with an
electric mixer on medium speed until foamy and opaque. Add cream of
tartar and salt; gradually increase speed to high and beat until soft
peaks form. Gradually add remaining 3 tablespoons sugar and beat
until stiff ( but not dry ) peaks form.
Stir raspberry mixture well. Whisk about one-quarter of the beaten
egg whites into the raspberry mixture to lighten it. Using a rubber
spatula, fold the raspberry mixture back into the remaining whites.
Turn into prepared dish(es) and smooth top(s) with spatula. Place
dish(es) in a roasting pan. Fill pan with hot water to come one-third
of the way up side of the dish(es). Bake until puffed and top is firm
to the touch, about 25 minutes for individual souffles and about 35
minutes for a large souffle. Dust with confectioner's sugar and serve
immediately. Serve 6. Source: Ahn Dao