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RASPBERRY SOUFFLéS

Type of Recipe: Desserts with Cooked Fruit

Difficulty: Medium

List of Ingredients:
5 half-pint boxes of raspberries or two 10-ounce boxes frozen raspberries in juice, thawed
1/2 cup plus 2 Tbsp. sugar, plus more for the dishes
1 tsp. fresh lemon juice or more to taste
3 large eggs, separated, plus 1 large egg white, at room temperature
1/4 tsp. cream of tartar
confectioners’ sugar for sprinkling

Directions:
Puree the raspberries in a food processor and press through a strainer into a bowl. Discard the solids. Set aside 1 cup puree for the soufflé. To make the raspberry sauce, stir 2 Tbsp. of the sugar into the reaming puree until dissolved and add the lemon juice. Refrigerate until ready to serve.
Place a rack in the center of the oven ad preheat the oven to 375 degrees F. Generously butter six 4- to 5- ounce ramekins. Sprinkle the dishes with sugar and shake out the excess. Refrigerate the dishes until ready to fill and bake.
In a large bowl, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add the remaining ¼ cup sugar, one tablespoon at a time, and beat until stiff peaks form. Whisk the egg yolks in a large bowl then whisk in the reserved 1 cup puree until blended. Gently fold in half of the egg whites until blended. Add the remaining egg whites and fold until blended. Spoon into the prepared ramekins. Place on a baking sheet and bake until the soufflés rose 1 inch over the rims of the dishes, 12-14 minutes.
Immediately sprinkle the top of each soufflé lightly with confectioner’s sugar. With a large spoon, make a slit in the top of each soufflé and spoon in some raspberry sauce. Serve at once.
Makes 6 servings.

Source:
From The Good Egg, by Marie Simmons, Houghton Mifflin Company, 2000.

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