Raspberry Souffle

Thursday, April 2nd 2015, 9:12 am
By: News On 6


Raspberries 2 Cups

Sugar, white 3 Tbsp

Egg whites 4 each

Lemon juice, fresh ¼ tsp

Sugar (for ramekin) 1 Tbsp

Butter (for ramekin) 1 Tbsp

Powdered sugar A/N for dusting

Mint (for garnish) sprig


Preheat an oven to 400 F

Lightly butter and sugar the ramekins, reserve

In a blender, blend the raspberries until smooth. Save a couple of berries for decoration.

Separately, whisk together the egg whites, sugar and lemon juice until stiff peaks form

Fold together the raspberry puree and the egg whites until homogenous. Spoon into the prepared ramekins.

Bake for 12-14 min or until fully raised and very lightly browned.

Dust with powdered sugar, garnish with berries and mint. May be served with ice cream.

Equipment: stainless or copper bowl, whisk, blender, rubber spatula, spoon, ramekins (small baking dishes)