Raspberry Soufflés


August 13, 2015

Light and lucious dessert


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


1Puree the raspberries in a food processor and press through a strainer into a bowl.

2 Discard the solids.

3Set aside 1 cup puree for the soufflé.

4To make the raspberry sauce, stir 2 Tbsp. of the sugar into the reaming puree until dissolved and add the lemon juice.

5Refrigerate until ready to serve.

6Place a rack in the center of the oven ad preheat the oven to 375 degrees F. Generously butter six 4- to 5- ounce ramekins.

7Sprinkle the dishes with sugar and shake out the excess.

8Refrigerate the dishes until ready to fill and bake.

9In a large bowl, beat the egg whites and cream of tartar with an electric mixer until foamy.

10Gradually add the remaining ¼ cup sugar, one tablespoon at a time, and beat until stiff peaks form.

11Whisk the egg yolks in a large bowl then whisk in the reserved 1 cup puree until blended.

12Gently fold in half of the egg whites until blended.

13Add the remaining egg whites and fold until blended.

14Spoon into the prepared ramekins.

15Place on a baking sheet and bake until the soufflés rose 1 inch over the rims of the dishes,

16Bake 12-14 minutes.

17Immediately 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.

18Makes 6 servings.

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