shop now for Facebook
You are Shopping By: Home  >RECIPES  >Desserts
Raspberry Souffle Recipe

Raspberry Souffle Recipe
Product Code: recipe0238
Unit of Measure:EACH
Our Price: Click to see price


Description 

Raspberry Souffle Recipe

This recipe is originally from La Cuccina Italiana Magazine (July, 2010). It reminds me of my childhood - the age of the souffle - thanks to Julia. My mom made chocolate and lemon souffle periodically -- and also cheese souffle. This one is a sweet Raspberry version - although you can easily substitute blueberries. Can't wait for the age of souffles to come back...

ingredients:
Unsalted butter for ramekins
1/2 cup plus 2-1/2 tablespoons super fine sugar - plus more for coating ramekins
1/4 cup water
2 cups fresh raspberries
4 large egg whites
pinch of fine sea salt
1 tablespoon cherry liqueur
powdered sugar for topping
directions:
1. Butter ramekins well, and coat with super fine sugar. Put ramekins on baking sheet.

2. Bring 1/2 cup water to a simmer in a small sauce pan, and stir in sugar until dissolved. Simmer five minutes. Set sauce pan into a bowl of iced water to chill. Cool syrup stirring every 10 minutes.

3. In a bowl or food processor, puree 1-1/2 cups raspberries until smooth. Transfer puree to a mixing bowl. Add syrup and whick to combine. Return mixture to sauce pan and bring mixture to a boil and cook for 1 minute. Return mixture to mixing bowl, cover and chill in fridge until cold - about 2 hours.

4. Heat oven to 375-degrees with the rack in the middle of the oven.

5. In a mixer with whisk attachment, beat egg whites and salt on medium speed until white and frothy. With machine running, slowly add remaining 2-1/2 tablespoons of fine sugar. Then increase speed to medium-high and beat until stiff peaks form.

6. Fold in 2 tablespoons of chilled berry mixture to lighten, then fold in remaining berry mixture gently but completely. In a small bowl, toss remaining whole raspberries in liqueur. Then divide berries among the ramekins. Divide souffle mixture among ramekins, and bake until puffed and golden - about 12 minutes. Dust with powdered sugar and serve immediately.

serves 6

I N G R E D I E N T S

R E V I E W S

Be the first to submit a review on this product!
Review and Rate this Item

T o p S e l l e r s in Desserts

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Rumtopf (Rum Pot) Recipe

Rumtopf (Rum Pot) Recipe
SKU:  Recipe-366
Price: Click to see price

Add Rumtopf (Rum Pot) Recipe to Cart

ChefShop Newsletter Signup

Empty

Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
SKU:  Recipe0153
Price: $0.00 >

More Details

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe

Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
SKU:  recipe0308
Price: Click to see price

>

Add Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe to Cart

Rumtopf (Rum Pot) Recipe

Rumtopf (Rum Pot) Recipe
SKU:  Recipe-366
Price: Click to see price

>

Add Rumtopf (Rum Pot) Recipe to Cart

chefshop.com shipping
Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014 ChefShop.com® All Rights Reserved.