Light and lucious dessert
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,
Bake 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.
Ingredients
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,
Bake 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.
