Raspberry Soufflé
by Feli Chic'Cuisine
An unbelievably yummy dessert! Raspberry Soufflé is simply stunning, floverful, colorful and delicate!
A raspberry sauce is use as the base for this Raspberry Soufflé recipe. It is a simple sauce recipe using only fresh or frozen raspberries, sugar, lemon juice, and cornstarch or apricot jam, to add pectin.
The true flavor and color of these raspberry soufflés come from raspberry puree. Because frozen raspberries are less expensive and taste identical to fresh raspberries, you should use them for the puree. Reserve the fresh raspberries for decoration! This is a flexible Soufflé recipe and works with a variety of fruits and berries,
Prep. Time: 25 min
Cook Time: 30 min
Serves: 4
Difficulty: Easy
Ingredients
400g Raspberries, fresh or frozen
50g (1/3 cup) caster sugar
1 tbsp lemon juice
melted butter, for greasing
caster sugar, for coating
1 tbsp cornstarch
6 egg, whites
pinch of tartar or lemon juice
powdered sugar, for dusting
Method
Prepare the Raspberry Puree
1. In a medium saucepan, combine raspberries and 1 tablespoon sugar. Bring to a boil over medium heat and cook for 2 minutes until raspberries are very soft. Using a wooden spoon, mash raspberries through a sieve; form a smooth puree (about 200 ml puree). Transfer 125 ml of puree to a heatproof bowl over the heat, add cornstarch, and stir until it will thicken. Allow to cool.
Prepare the Soufflé
2. Preheat oven to 180°C (350°F/gas mark 4). Generously butter 4 cup soufflé dishes and sprinkle each with sugar to lightly coat sides and base of dishes.
3. In a large bowl, beat egg whites with tartar or a little lemon juice until peaks form. Gradually beat in remaining sugar until firm peaks form. Using a spoon, gently fold a large spoonful of egg whites through raspberry mixture, until just incorporated into a light foam - without losing too much air. Fold in remaining egg whites.
4. Divide between the soufflé dishes, and fill it up three-quarters full. Place on the baking sheet and bake for 15-20 minutes until puffed and light golden on top. Do not open oven door during the bake.
5. Dust with icing sugar and serve immediately with fresh raspberry and remaining raspberry puree.
Enjoy!
“Hunger of the heart is much stronger than hunger for food."― Amanda Comer
