Raspberry Soufflés

CategoryDifficultyIntermediate

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
1

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

2

Discard the solids.

3

Set aside 1 cup puree for the soufflé.

4

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

5

Refrigerate until ready to serve.

6

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.

7

Sprinkle the dishes with sugar and shake out the excess.

8

Refrigerate the dishes until ready to fill and bake.

9

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

10

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

11

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

12

Gently fold in half of the egg whites until blended.

13

Add the remaining egg whites and fold until blended.

14

Spoon into the prepared ramekins.

15

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

16

Bake 12-14 minutes.

17

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.

18

Makes 6 servings.

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

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

1

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

2

Discard the solids.

3

Set aside 1 cup puree for the soufflé.

4

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

5

Refrigerate until ready to serve.

6

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.

7

Sprinkle the dishes with sugar and shake out the excess.

8

Refrigerate the dishes until ready to fill and bake.

9

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

10

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

11

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

12

Gently fold in half of the egg whites until blended.

13

Add the remaining egg whites and fold until blended.

14

Spoon into the prepared ramekins.

15

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

16

Bake 12-14 minutes.

17

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.

18

Makes 6 servings.

Raspberry Soufflés