raspberry soufflé

How To Make raspberry soufflé

• 1

  Preheat oven to 400F (200C).
• 2

  Butter the insides of six 1/2 cup ramekins.
• 3

  Puree raspberries in a blender or food processor, then strain through a fine mesh sieve to remove the seeds. You should yield about 1/2 cup after straining.
• 4

  Add 2 teaspoons sugar to the strained puree and set aside.
• 5

  In a mixer, beat four egg whites until they begin to thicken. Continue to beat the whites while you slowly add 1/4 cup sugar. Mix until egg whites form stiff peaks and are glossy.
• 6

  Add 1/3 of the egg whites to the puree and slowly fold in. Continue by adding the remaining egg whites, folding in until no white streaks remain.
• 7

  Spoon the souffle batter into the ramekins, filling to the top and leveling off with the back of a spatula.
• 8

  Place filled ramekins on a baking sheet and bake on a rack positioned in the bottom 1/3 of the oven.
• 9

  Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
• 10

  Bake for 8-10 minutes or until the souffle rises 1/2? above the rim.
• 11

  Serve immediately with a sprinkle of powdered sugar.
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